Crock Pot Pork and Beans a
Warm up your kitchen with the hearty, comforting flavors of Crock Pot Pork and Beans, a classic one-pot dish perfect for busy weeknights or lazy weekends. This recipe features tender, slow-cooked pork shoulder infused with smoky paprika and a sweet-savory sauce made from ketchup, brown sugar, mustard, and Worcestershire sauce. Navy beans add a creamy, protein-packed base, while garlic and onion enhance the depth of flavor. After an easy 15-minute prep, the slow cooker works its magic, transforming simple ingredients into a rich, satisfying meal. Serve over steamed rice or alongside crusty bread for a family-friendly dinner that’s packed with warmth and flavor. Perfect for meal prepping, this recipe also shines as leftovers, offering an effortlessly delicious option the next day.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 3 15-ounce cans Canned navy beans
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 2 tablespoons Yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 cup Chicken broth
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks. Season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the pork pieces on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside.
In the crock pot, add the finely chopped onion, minced garlic, ketchup, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, chicken broth, and canned navy beans (drain and rinse two cans, but leave the liquid in the third can for added creaminess). Stir well to combine.
Place the seared pork pieces on top of the bean mixture, ensuring they are partially submerged.
Cover the crock pot with a lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the pork is tender and easily pulls apart.
Once cooked, use two forks to shred the pork directly in the crock pot, mixing it well into the bean mixture.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley (optional), alongside crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 124.4 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
