Pork & Beans

Recipe Date: August 14, 2026
Serving Size: 6
Prep Time: 30 Minutes
Cook Time: 120 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 1# Dried Great Northern or small white beans
  • 4# Boneless Pork Butt
  • 1 Large yellow onion, diced
  • 2 large carrots, peeled and cut into 3” pieces
  • 2 large celery stalks, peeled and cut into 3” pieces
  • 4 large cloves fresh garlic
  • 6+ cups fresh chicken stock
  • 4 strips thick cut applewood smoked bacon in 1” slices
  • 2 bay leaves
  • 4 fresh sprigs thyme, or 1 tsp dried
  • ¾ cup Phil’s BBQ sauce
  • 2 TB Cider Vinegar
  • ¼ cup Lard or Canola oil
  • 1 cup white wine
  • Salt & Pepper

Directions

  1. Pick over beans for rocks and discolored beans, then soak the beans In the pot in cold water overnight. Drain and discard hard and weirdo beans.
  2. Trim pork butt of excessive fat, season heavily with salt and pepper
  3. Heat lard or oil over high heat and sear pork on all 6 sides until well browned, about 3-4 minutes per side. Remove to a plate to let cool and juices collect.
  4. Drain remaining fat from pot, then add bacon cook over medium heat until crispy.
  5. Add onion and cook for 3 minutes, then add carrots, celery, garlic, thyme and bay leaves and cook for 3 minutes.
  6. Add drained beans, cook for a minute, then add white wine and cider vinegar, and reduce for 2 minutes, stirring frequently.
  7. Add 6 cups stock, bring to simmer, then cover and cook for 1 hour over low heat. Preheat oven to 300.
  8. Remove garlic, carrot, celery and thyme sprigs, then add BBQ sauce, mix well, then nestle pork butt into the center of the beans, pour in accumulated pork juices, cover & cook in 300 oven for 2 hours, adding more stock after 1 hour if it is needed to keep it from drying out.
  9. Remove pork butt to plate, cover with foil, discard bay leaves, and return beans to simmer on the stove and reduce until bean sauce is not too thin and has a smooth and slightly thick consistency.
  10. Ladle beans onto plates, slice thick chunks of pork and place on top.

Tips:

Serve with thick slices of sourdough baguette to mop up beans and sauce.

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