Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
I love meals that conjure up nostalgia for food I enjoyed as a child, and this week’s low energy use recipe is a bigger, bolder, more grown-up version of the classic campfire dinner that is pork and beans.
There is no precooking, searing, or second cooking vessel needed for this slow cooker recipe! It merely involves creating a delicious rub for a juicy bone-in pork roast with brown sugar and mixed spices, whipping up a basic marinade, and some limited knife work with some vegetables.
The main flavor for this dish will be the juicy, seasoned pork, but if you crave any sort of barbecue flavor in your meal, add 1/3 to ½ cup of your favorite barbecue sauce into the slow cooker when you add the beans for the last hour.
The last ingredients added are white beans and dark red kidney beans, making this a great time to use any extra can of beans leftover in your fridge or pantry. The beans provide fiber and soak up the delicious sauce created in the crockpot from the rendered pork fat, seasonings, and marinade. Opt for canned beans instead of dry beans because the recipe doesn’t generate enough liquid to cook the dry beans through.
I like to share as many slow cooker recipes as I can because it is my favorite energy-friendly use appliance in my kitchen. It just plugs into the wall, doesn’t heat up the house, and can be left all day while you go to work or run errands! While you could make this recipe in a Dutch oven, you don’t save any time, the oven is on the entire time, and you CANNOT leave your house with the oven on!
Slow Cooker Pulled Pork and Beans
- 4 lb. Boston butt pork roast
- 1½ tsp. Sea salt
- ½ tsp. Black pepper
- ½ tsp. Sweet smoked Paprika
- ¼ tsp. Mustard powder
- ½ tsp. Onion powder
- ½ tsp. Chili powder
- ½ tsp. Garlic powder
- ¼ tsp. Tumeric spice
- 1 tbsp. Light brown sugar
- 2 Garlic cloves, minced or pressed
- ¼ c. Ketchup
- ¼ c. Mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Apple cider vinegar
- 3 tbsp. Tomato paste
- ½ c. Diced white onion
- ½ c. Diced colored bell peppers
- 15 oz. White beans can
- 15 oz. Dark red kidney beans can
1) Mix together the dry spices and brown sugar.
2) Coat the pork roast with the dry rub completely. Let it rest on the meat while you prepare the marinade and chop the vegetables.
3) Mix together the garlic cloves, ketchup, mustard, Worcestershire sauce, apple cider vinegar, and tomato paste.
4) Dice the onion and bell peppers.
5) Place the roast in the slow cooker, and then sprinkle the diced vegetables over it.
6) Spread the wet marinade over the pork roast and spread a little on any vegetables on the bottom of the pot.
7) Cook on low for 9 hours.
8) After 9 hours, pull the roast apart with two forks. This is also when you should remove the bone if you used a bone-in roast.
9) Open the cans of beans, drain the liquid, and pour the beans over the pulled pork.
10) Cook on low for 60-90 minutes.
11) After the cooking is finished, stir the beans into the pork, and serve.
We recommend whipping up some cornbread and making a few s’mores for dessert as you sit around a campfire in the backyard, enjoying the rest of the summer!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan