Mom
The recipe originally called for 2 1/2-3 pounds of meat. This was almost too much.
Ingredients
- 1 T vegetable oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 6 c water
- 2 lbs boneless smoke pork shoulder roast or ham cut into four pieces
- 1 pound pink or great northern white beans (soaked overnight and drained)
- 1 c ketchup
- 1/2 c packed dark brown sugar
- 1/4 c spicy brown mustard
- Pepper
- 2T molasses
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water, pork, and beans and bring to boil. Cover, transfer to oven, and cook until beans are just beginning to soften, about 1 hour.
- Stir in ketchup, brown sugar, molasses, and mustard. Bake uncovered, until beans are completely tender and sauce is slightly thickened, 2 to 3 hours (it may take longer to thicken). Remove pork from pot and transfer to plate. When cool enough to handle, cut pork into bite-size pieces and return to pot; discard fat. Season with pepper. Serve. Can be refrigerated for 3 days.
SEASON BEANS
FINISH BEANS
