I live in North Carolina barbecue country, which means that I live close to a lot of restaurants that sell chopped pork. It also means that I have ready access to pork butts and shoulders, and I enjoy smoking them on our own smoker. I love our local meat, but smoking a shoulder or even a butt makes a whole lot of food. After a couple or three days, we get tired of pork sandwiches, however fabulous they may be. My solution is to use some of the meat to make these meaty beans. The first time I made it, I wasn’t sure how much we’d like this dish, but it has turned out to be a favorite. Now we can enjoy our pork for a holiday meal and then look forward to having the leftovers in this yummy bean dish.
MAKES: 6 servings | PREP TIME: 10 minutes | GRILL TIME: 25 minutes | REST TIME: serve immediately
Foil needed: 1 (12 x 9-inch) pan and 1 (12 x 12-inch) piece
- 1 (15-ounce) can white beans, drained
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14-ounce) can pork and beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 small white onion, finely diced
- 1¼ cups, honey
- 2 teaspoons hot sauce
- 2 cups cooked pulled or chopped pork meat
- chips for serving
- In a large bowl, mix together all the beans; stir well.
- Stir in the tomatoes, onion, honey, and hot sauce.
- Fold in the pork.
- Pour the mixture into the aluminum foil pan. Cover with the foil piece and seal the edges.
- Grill for 20 minutes over medium heat, stirring occasionally.
- Remove the foil from the top and grill for an additional 5 minutes, until the mixture is as thick as desired.
- Spoon into bowls to serve, passing chips to accompany the beans.