This hearty, from-scratch pork and beans recipe is made with soaked pinto beans, tender pork shoulder, and simple pantry staples—using only unprocessed, sugar-free ingredients for a truly nourishing take on this classic dish. Slow-cooked until rich and flavorful, it’s perfect for summer gatherings. Serve at your favorite picnic, backyard barbecue, or casual summer dinner alongside potato salad, crisp cabbage slaw, and a platter of grilled meats and vegetables.
Preparation Note
Place the dry beans in a medium bowl and cover with cold water. Soak, uncovered, at room temperature for 8 to 24 hours. Drain in a colander and rinse well before using.
Ingredients
1 tablespoons
avocado oil
2 pounds
boneless pork shoulder
fat trimmed
1 large
onions
chopped
6 cloves
garlic
chopped
2 teaspoons
smoked paprika
½ teaspoons
cayenne pepper
2 cups
pinto beans
(soaked for 8 to 24 hours)
4 cups
water
1 cups
strained tomatoes
¼ cups
blackstrap molasses
1½ tablespoons
raw apple cider vinegar
2 teaspoons
sea salt
