Slow Cooker Pork and Beans

This is an easy robust dish to prepare for your family when you want something hot and ready for them at the end of the day.  It is just a matter of opening cans and bottle of ingredients you have in the pantry: pork and beans and barbecue sauce.  These two make up the delicious and mouth-watering sauce.  I adapted this recipe from the one found in the Taste of Home which used boneless pork loin.  I instead used pork shoulder blade roast (including bone) since that was what I had. I find this cut to be tastier and more moist than the loin but less lean, however. 

The resulting dish is fall off the bone roast with a sweet and smoky sauce.  It is so mouth-watering you might be tempted to finish half of it as you pull the roast apart fot serving.

Slow Cooker Pork and Beans

(Adapted from the Taste of Home)

Ingredients

• 1 medium onion, sliced
• 2 cans (15 ounces each) pork and beans
• 1 cup barbecue sauce
• 3 tbsp brown sugar
• 1 tsp garlic powder
• 1 3-lb pork shoulder blade roast or other cut of pork

Mix the first five ingredients in the slow cooker bowl.

Place the whole pork shoulder blade roast or other cut of pork meat on top.  You can cut the meat in half if it does not fit the bowl.  Place the sauce all over the pork meat. 

Cook in the slow cooker for four hours at high setting or 8 hours at low setting.  I used the Aroma brand rice cooker/slow cooker where I cooked it for 4 hours at slow cook setting. 

You can serve the roast as is or you can also remove the roast out of the slow cooker and pull apart the meat with two forks.  You can then return the pulled pork into the slow cooker. 

Serve with rice, corn bread or toasted bread or as a filling for a pulled pork sandwich.