Roast Pork and Beans
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Roast Pork and Beans
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Roast Pork and Beans is an easy weeknight dinner of tender pork and navy beans oven baked low and slow in a homemade BBQ baked bean sauce.
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Ingredients
- 3 cups dried navy beans
- 12 cups boiling water
- 4 pounds pork shoulder , cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 1 tablespoon kosher salt
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
- 1/2 cup brown sugar , packed
- 2 cups ketchup
- 1 tablespoon Worcestershire sauce
Instructions
- Add beans and boiling water to a large pot and cover.
- Let sit overnight.
- Preheat oven to 325 degrees.
- Drain beans and set to the side.
- Season pork shoulder with salt and pepper.
- Heat pot with vegetable oil on high heat.
- Sear the pork cubes on all sides until well browned, about 8-10 minutes.
- Add 4 cups chicken broth to the pot along with the navy beans.
- Add salt, molasses, mustard, brown sugar, ketchup and Worcestershire sauce and stir well.
- Cook in the oven for 3-4 hours until pork is fork tender and the beans are tender.
Nutrition Information
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Calories
507kcal
(25%)
Carbohydrates
64g
(21%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
74mg
(25%)
Sodium
2314mg
(96%)
Potassium
1406mg
(40%)
Fiber
15g
(60%)
Sugar
25g
(50%)
Vitamin A
258IU
(5%)
Vitamin C
10mg
(11%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 2314mg | 96% |
| Potassium | 1406mg | 30% |
| Fiber | 15g | 60% |
| Sugar | 25g | 50% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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