Earl Cooks Smoked Pulled Pork & Beans with thanks to Capt. Len

As a kid, I didn't much care for pork and beans...they were mostly Van Camp's from the can, and the only pork seemed to be some pork fat in the can that seemed uncooked. That was in the sixties. Fast forward to eighties where I ate some BAKED beans at a BBQ restaurant near me, Joe Morley's. No Pork but he had shredded brisket and were they ever meaty! That inspired me to develop my own recipe. I started with a Crockpot. A friend of mine tried with a pressure cooker and covered her kitchen in bean goo...I had time and wanted a meaty rendition. My ingredients usually included almost a pound of bacon and at least 2 kinds of beans, along with veggies, brown sugar and molasses or maple syrup. THEY BECAME A HIT, but they were different every time because I used no recipe. I was often asked to bring them to parties and dinners and enjoyed doing it. I would make a  big pot full and have leftovers galore.

This recipe pays homage to the days when I didn't care for the pork and beans and to the discovery of real flavorful baked beans, with a twist. My good friend since high school, Captain Len makes some great BBQ and I have some of his pulled pork, which I will use as the meat base. He makes a great BBQ sauce which I am using as part of the sauce. In memory of my childhood and as a nod to where I first tried these beans I am using Van Camps Pork & Beans as well as canned garbanzo beans. This is not so much a recipe as a compilation in a Crockpot. 

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Earl Cooks Smoked Pulled Pork & Beans with thanks to Capt. Len

by EarlCooks November-4-2017

Pork & Beans on steroids

Ingredients

• 1-1½ cup Smoked Pulled Pork
• 1 can (15 oz.) Garbanzo Beans AKA chickpeas (canned)
• 2 TBLS BBQ Sauce (your favorite)
• 1 small stalk Celery (chopped)
• ½ small Onion, yellow

Instructions

Combine all ingredients in a small slow-cooker , draining the liquid from the garbanzo beans first, but keeping the liquid from the pork and beansstir all together thoroughly in the crock and heat on HIGH for 1 hour.After cooking on high for the first hour, add the onion and celery, stirring everything together then reduce to low for the next hour.When the vegetables are cooked al dente, serve it up with rolls or biscuits and embrace the smokiness!

Details

Prep time: 10 mins Cook time: 2 hour Total time: 2 hour 10 mins Yield: 2 servings