Bar Be Que Pork And Beans Recipes

Steps:

• Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
• Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.
• Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.
• Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine pork and beans and 2 tablespoons Worcestershire sauce; place in a greased 11x7-in. baking dish. Top with chops., Combine the ketchup, chili powder and remaining Worcestershire sauce; spoon over chops. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
• When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
• Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

Steps:

• Brown ground beef in skillet over medium heat.
• Remove ground beef leaving the dripping in pan.
• Add to crock pot with tomato sauce and pork and beans.
• Stir well.
• Brown onion in drippings with minced garlic.
• Add to crock pot.
• Add the mustard, brown sugar, salt and pepper.
• Stir well.
• Let simmer for 2 hours in crock pot.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
• Bake 1 hour in the preheated oven, until thick and bubbly.

Steps:

• Remove pork fat from pork and beans.
• Mash beans and pineapple.
• Combine all ingredients and mix well.
• Bake at 350 for 25 minutes in a greased jelly roll pan.
• For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted.
• Spread on cooled bars while mixture is thin.

Steps:

• 1. Heat oven to 350 degrees. Remove "pork" from pork and beans. Together in a large bowl mash beans w/pineapple. Add remaining ingredients and mix well.
• 2. Bake for 25 minutes in a greased 10 X 15 inch pan. Cool before frosting.
• 3. Put all the frosting ingredients in a sauce pan except the butterscotch chips and boil for 30 seconds until sugar is dissolved. Stirring constantly. Remove from heat and stir in 1 cup Nestles Butterscotch chips.