Pulled Pork with Cider-Baked Beans
- Course: Main Dish
Reynolds Kitchens tip
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- Reynolds® Slow Cooker Liner
- 8 ounces dry navy or great northern beans, picked over
- 7-1/2 cups cold water
- 1 cup chopped onion
- 2 bacon slices, chopped
- 3 pounds boneless pork shoulder, fat trimmed
- 1 cup apple cider
- 1/3 cup unsulphured molasses
- 1/4 cup firmly packed dark brown sugar
- 1 teaspoon dry mustard
- 1 bay leaf
- 1/2 cup drained canned chopped tomatoes
- 1/4 teaspoon salt
Combine beans and 6 cups water in a large pot. Bring to a boil, cover and remove from heat. Let stand 1 hour (or soak beans in cold water overnight). Drain and rinse.
Combine onion and bacon in a large nonstick skillet over moderate heat; cook until onion is tender and bacon is crisp, 6 to 8 minutes. Drain fat.
Combine onion-bacon mixture and beans in a 4- to 5-quart slow cooker. Place pork over bean mixture. Stir together cider, 1-1/2 cups water, the molasses, sugar, mustard and bay leaf in a medium bowl until combined well; pour over pork.
Cover and cook 12 to 13 hours on low or 6 to 7 hours on high. Add tomatoes 30 minutes before end of cooking time. Transfer pork to a cutting board and, using 2 forks, shred.
Strain juice from beans into a large bowl (discard bay leaf). Skim fat from juices; pour 1 cup juices over pork and toss to coat. Pour just enough juice back into beans until soupy, 2 to 3 cups (discard remaining juices), then stir in salt.
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