Slow Cooked Pork Beans
Dive into the rich, comforting flavors of Slow Cooked Pork Beans—a hearty one-pot meal that’s perfect for cozy evenings. This recipe combines tender, fall-apart chunks of pork shoulder, creamy pinto beans, and a smoky, spiced tomato broth infused with aromatic staples like garlic, onion, and smoked paprika. Cooked low and slow to perfection, this dish is brimming with flavor while remaining incredibly simple to prepare, thanks to the magic of a slow cooker. Top it off with fresh cilantro and a bright squeeze of lime for a vibrant finish. Whether served as a standalone meal or paired with crusty bread, this protein-packed and fiber-rich recipe is sure to satisfy. Perfect for meal prep, family dinners, or impressing guests with minimal effort—give this Slow Cooked Pork Beans recipe a try for a soul-warming experience!
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 1 lb dry pinto beans
- 1 large onion
- 4 large garlic cloves
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp dried oregano
- 14.5 oz canned diced tomatoes
- 4 cups chicken broth
- 2 pieces bay leaves
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 0.25 cup fresh cilantro
- 4 pieces lime wedges
Instructions
Rinse the pinto beans under cold water and soak them in a large bowl of water for at least 6-8 hours, or overnight. Drain and rinse before cooking.
Pat the pork shoulder dry with paper towels and cut it into 3-4 large chunks to make it easier to fit into the slow cooker.
Season the pork generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear each piece of pork for 2-3 minutes per side, or until golden brown, and transfer to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes, or until softened. Add minced garlic and cook for an additional 1 minute, until fragrant.
Add the smoked paprika, cumin, and oregano to the skillet, stirring well to coat the onions and garlic in the spices. Cook for 1 minute to toast the spices.
Transfer the cooked onion mixture to the slow cooker. Add the soaked and drained beans, diced tomatoes (with juice), chicken broth, and bay leaves.
Stir gently to combine all the ingredients. Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the pork is tender and the beans are creamy.
Once cooked, remove the bay leaves and use two forks to shred the pork directly in the slow cooker. Taste the dish and adjust seasoning with additional salt and pepper if necessary.
Serve the pork beans in bowls, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 5.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1708 mg | 36% | |
*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.
