Pork and Beans with Pineapple Bacon
Sweet, savory, and smoky, this Pork and Beans with Pineapple Bacon recipe is the ultimate comfort food dish to elevate your weeknight dinners or family gatherings. Tender chunks of seared pork shoulder simmer in a rich, tangy blend of ketchup, brown sugar, soy sauce, and warm spices, creating a flavor-packed base that’s perfectly complemented by creamy navy beans and the juicy sweetness of pineapple chunks. Crispy bacon adds a smoky crunch to every bite, while a splash of pineapple juice ties it all together with a tropical twist. Cooked low and slow in a single pot, this hearty recipe delivers a satisfying balance of textures and flavors, making it a standout main course or an indulgent side dish. Perfect for fans of sweet-and-savory combinations, this dish is easy to prepare, irresistibly bold, and bursting with crowd-pleasing flavor!
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Recipe Information
Ingredients
- 1 lb pork shoulder (boneless, cut into 1-inch cubes)
- 6 slices bacon (chopped)
- 1 cup pineapple chunks (drained, reserve juice)
- 2 cans canned navy or great northern beans (drained and rinsed)
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 0.5 cup pineapple juice (reserved from canned pineapple)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high. Add the cubed pork shoulder to the pot in batches to avoid overcrowding. Sear the pork on all sides until browned, about 3-4 minutes per batch. Remove the pork and set aside.
Reduce the heat to medium and add the vegetable oil if needed. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Stir in the ketchup, brown sugar, soy sauce, Worcestershire sauce, ground cumin, paprika, salt, and black pepper. Cook for 2 minutes to develop the flavors.
Deglaze the pot by pouring in the reserved pineapple juice, scraping up any browned bits from the bottom of the pot.
Return the seared pork to the pot along with the drained beans and pineapple chunks. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1 hour, stirring occasionally, until the pork is tender and the flavors have melded.
Uncover the pot and stir in the cooked bacon. Let the mixture simmer uncovered for an additional 20 minutes to thicken.
Taste and adjust seasoning as needed. Serve hot as a hearty main dish or side, garnished with additional cooked bacon or fresh chopped parsley if desired.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 25.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 661 mg | 14% | |
*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.
