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     Title: Slow Cooker Bbq Pork & Beans
Categories: Pork, Chilies, Sauces, Beans, Vegetables
     Yield: 4 servings

 3 1/2 lb Boneless pork shoulder;
          - trimmed
          Salt & black pepper
     1 tb Extra-virgin olive oil
     1 c  Barbecue sauce
     1    Chipotle in adobo; fine
          - chopped, more to taste
     3 tb Light brown sugar; more to
          - taste
    28 oz Pinto beans (2 cans);
          - rinsed
     6 cl Garlic; peeled, thin sliced

 Season the pork all over with 1 tb salt and 3/4 ts 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 in 1/2" thick slices, or shred the
 pork with two forks. Serve the pork with the beans.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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