Maple Chipotle Pulled Pork and Beans

Posted on Dec 6 2013 - 1:32pm by Barry C. Parsons

Maple Chipotle Pulled Pork and Beans – 2 comfort foods in 1! An ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.

Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

On a cold, rainy Saturday a few weeks ago I decided a slow cooked day was in order. How better to ignore the torrent of rain outside than to sit back and watch old movies all afternoon while supper languidly bubbles away in the oven for several hours, needing very little attention.

 

On days like that, my son usually requests one of his two slow cooked favorites, either baked beans or pulled pork. Since pork and beans is a natural combination I decided to try combining the two. Needless to say, the boy was very pleased.

Before preparing the slow cooked meal for the oven, I took the time to make some bread dough, which would also take its time to rise for the better part of the afternoon before sharing some oven time with the pork and beans. This rainy day supper was a slice of comfort food heaven; a thoroughly satisfying meal.

This would make such an ideal pot-luck contribution but be sure to bring along some of that Homemade Bread too.

Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

 

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Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

 

4.6 from 5 reviews
Maple Chipotle Pulled Pork and Beans
 
Prep time
Cook time
Total time
 
Maple Chipotle Pulled Pork and Beans - an ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.
Author:
Recipe type: Dinner
Serves: 10 servings
Ingredients
  • 1 pound dry white beans
  • 3 pounds pork shoulder or butt
  • 1 tsp powdered ginger
  • 1 tsp black pepper
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½tsp salt
  • 3 tbsp canola oil
  • ½ pound smoked bacon, cut in small pieces
  • 1 large white onion chopped
  • 3 cloves minced garlic
  • 2 cups water
  • 2 tsp freshly ground black pepper
  • 2 tsp chipotle powder (more or less to taste)
  • 1 tsp salt
  • ½ cup brown sugar
  • ½ cup apple cider vinegar
  • 1½ tsp dry thyme
  • 4 cups pureed canned tomatoes
  • 1 cup maple syrup
  • 3 large bay leaves
Instructions
  1. You will need to pre-soak the beans in water at least overnight. The longer you soak the beans the less time it takes to cook them, although it will still be several hours. I have soaked beans for up to 48 hours in advance.
  2. Cut the pork into about ½ to 2 inch cubes.
  3. Mix together the ginger, pepper, cumin, chili powder and salt to form a rub for the pork. Rub it into the cubed pork.
  4. Heat the canola oil in the bottom of a large dutch oven over medium to medium high heat. Add the seasoned pork cubes and brown them well. Remove from the pot and set aside.
  5. Add the bacon to the pot and cook until almost crispy. Drain excess fat.
  6. Add the onion and minced garlic and cook until softened.
  7. Drain the beans from the water they were soaked in and add them to the pot.
  8. Add all of the remaining ingredients to the pot. If your dutch oven is not large enough you can transfer everything to a large covered roaster.
  9. Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours or longer stirring occasionally.
  10. The beans should be fully cooked and tender and the sauce should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary.(see NOTE Regarding cooking time.)
Notes
I almost always add a little extra boiling water at a few points during the cooking time if the sauce thickens too quickly before the beans are fully cooked, usually about 1 to 1½ cups at a time. This is not a problem at all and is to be expected.

The cooking time seems to vary a great deal depending upon the type of white bean you are using. I have seen some that can take up to 8 hours to fully cook in a slow oven. The best approach is to consider this an all day recipe that you start in the morning for dinner. Baked beans are even better when cooked a day ahead, which is how I mostly cook them.

 

19 Comments so far. Feel free to join this conversation.

  1. nathalie June 20, 2014 at 6:10 pm - Reply

    I’ve made these delicious beans 3 times now, and have shared the recipe as well. These are by far, the best meat based baked beans I’ve ever had! My advice is to use a large, deep stock pot(I doubled the recipe) and they will turn out perfect every time! If your consistency seems a little soupy, do not worry as time in the fridge sorts it all out. Thanks for the share!

    • Barry C. Parsons June 20, 2014 at 6:29 pm - Reply

      So glad you enjoyed them Nathalie. It combines 2 of my favorite things.

  2. nathalie June 20, 2014 at 6:11 pm - Reply

    PS – I cook them for 5 hrs in the oven.

  3. Darren June 23, 2014 at 3:43 pm - Reply

    do any changes need to be made for this to work in a slow cooker (Crock-Pot)

    • Barry C. Parsons June 23, 2014 at 4:19 pm - Reply

      I’d say no but I don’t really use a slow cooker. Be sure to brown the pork and crisp the bacon as usual.The time will be considerably longer, I would think. The last time I made beans in a slow cooker they were in there about 10 hours. Good luck and let us know how they turn out.
      Barry.

  4. Anita November 11, 2014 at 1:24 pm - Reply

    Sounds like a great deal of food. Do you think that I can freeze some to eat at a later date?

  5. Janet Bradley January 20, 2015 at 8:35 pm - Reply

    I made this recipe today and it’s very very good! I’m a personal chef and also from this site today I included Moroccan Lamb Meatball stew, Roasted Garlic Duchess Potatoes and Ginger Lime Salmon parcels. I have been impressed with every recipe so far – have been using them aprx 6 months.

  6. Janet Bradley January 20, 2015 at 8:36 pm - Reply

    Absolutely freeze the leftovers, you agree Barry?

  7. Stacy May 16, 2015 at 11:15 am - Reply

    Is there a way to do this worth canned beans? How would it affect the coiking time? I’d like to use this recipe tonight, no time for beans to soak. 🙁

    • Barry C. Parsons June 2, 2015 at 3:37 pm - Reply

      Not really. The long cooking time is what makes the beans absorb all that great flavour.

  8. Lisa February 13, 2016 at 9:34 am - Reply

    Made this last night for the first time and it was amazing. My husband loved it, which is a big deal!! It was a little too spicy for my kids though so next time I make it I will tone down the chipotle & chili sauce a little. The pulled pork is an awesome touch…such a refreshing take on baked beans!!

    • Barry C. Parsons February 13, 2016 at 10:26 am - Reply

      That’s great to hear. It’s a great winter comfort food meal.

  9. Yarek Gagnon March 3, 2016 at 3:12 pm - Reply

    I make this on rare occasion and i cook it 8 hours

  10. Trish September 19, 2016 at 2:41 pm - Reply

    These are delicious. I wouldn’t change a thing. My partner found them delicious but a bit spicy but I loved them as is.

  11. Barb October 19, 2016 at 6:57 pm - Reply

    I love this recipe, how long will they keep in the refridgerater?

    • Barry C. Parsons October 20, 2016 at 8:28 am - Reply

      I never keep cooked meats longer than the third day. Have frozen this recipe in small containers with a couple of servings and that can work well.

  12. Melody Restrick October 30, 2016 at 6:14 pm - Reply

    Mine are in the Oven ,I used smoked Paprika and just a dash of Chipotle powder to save on the heat. Hope they turn out. The meat and all the rest of it smells amazing.

  13. Katherine October 30, 2016 at 8:08 pm - Reply

    Delicious but even with soaking the beans for 40 hours in advance dinner still wasn’t ready after 4 hours of cooking. I also found the prep time to be under-estimated. It was 45-60 minutes before this was in the oven.

    Will definitely make again but I would allow lots of time for cooking.

    • Barry C. Parsons November 2, 2016 at 8:40 am - Reply

      There does seem to be wide variance in cooking times because there are different varieties of white beans that can be used. I found that the smaller white beans actually took longer then the larger white bean varieties too.

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