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Roast Pork and Beans

Name: Roast Pork and Beans
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 3 cups dried navy beans; 12 cups boiling water; 4 pounds pork shoulder (, cut into 2-inch cubes); 1 tablespoon kosher salt; 1 teaspoon coarse ground black pepper; 2 tablespoons vegetable oil; 4 cups chicken broth; 1 tablespoon Kosher salt; 1 tablespoon molasses; 1 tablespoon yellow mustard; 1/2 cup brown sugar (, packed); 2 cups ketchup; 1 tablespoon Worcestershire Sauce

by Sabrina Snyder

Published on August 17, 2022

0 Comments

servings

Prep Time 15

Cook Time 4

Total Time 4 15

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Roast Pork and Beans is an easy weeknight dinner of tender pork and navy beans oven baked low and slow in a homemade BBQ baked bean sauce.

This hearty, easy Dinner Recipe has the wonderful smokey flavors of Pulled Pork and Southern Baked Beans in one delicious dish, cooked low and slow in a homemade BBQ sauce.

Roast Pork and Beans cooked in large oval baking dish

With a little prep time overnight and handful of pantry ingredients, you can make the most amazing and flavorful homemade pork and beans. This Roast Pork and Beans recipe is so easy to make and is ready for the oven with less than 15 minutes hands-on time. The beans and pork roast are cooked low and slow, filling your kitchen with a mouthwatering savory aroma.

Oven Roast Pork and Beans is such a simple recipe for a budget friendly, wonderful dish great for potlucks, family dinner, or meal prepping. Boneless pork shoulder roast is a less expensive cut of meat and dried beans cost a fraction of canned beans. Slow cooking the beans and pork in the sauce on low heat for hours give this pork recipe rich, deep flavor.

Roast Pork and Beans is a hearty and delicious dish, perfect for Sunday dinner with a side of Cornbread and Sautéed Green Beans. You could serve it like a cassoulet over plain egg noodles or with a side of White Rice. During the summer, you can serve Roast Pork and Beans instead of traditional baked beans, for a leveled up BBQ side dish.

Roast Pork and Beans Collage of prep steps

How to Make Oven Roasted Pork and Beans

Add beans and boiling water to a large pot, cover, and let sit overnight.
Preheat oven to 325 degrees.
Drain beans and set to the side.
Season pork shoulder with salt and pepper and sear the pork cubes in vegetable oil on all sides until well browned.
Add 4 cups chicken broth to the pot along with the navy beans.
Add salt, molasses, mustard, brown sugar, ketchup and Worcestershire sauce and stir well.
Cook in the oven for 3-4 hours until the beans pork are both tender.

Easy Side Dish Recipes

Frequently Asked Questions

Do I have to soak beans overnight?

If you don’t want to soak the beans overnight, or you forgot to soak them, you can use a quick soak method. Rinse the beans and pick out any stones or debris that might be with them. Add the beans to a large pot and cover with enough water to be about 1 inch over beans. Bring to a boil and cook uncovered for 5 minutes, remove from heat and cover. Let soak for 1 hour before draining and using in this recipe.

How do I make Vegetarian Pork and Beans?

To make this recipe vegetarian and vegan friendly, simply omit the pork and replace the chicken broth with vegetable broth. If you have a favorite meatless bacon or sausage substitute, you can cube and brown it and add it in the last hour of cooking for the flavors to meld.

What kind of beans are used for Pork and Beans?

Navy beans are commonly used for Pork and Beans recipes because the small size and mild flavor lend themselves well to soaking up all the delicious flavors of the smokey meat and seasonings in the sauce. If you can’t find navy beans, you can also use great northern beans or canellini beans.

Roast Pork and Beans cooked in large oval baking dish with spoon

Key Ingredients in Roast Pork and Beans

Pork: Pork shoulder is going to be slightly leaner than pork butt (which also comes from the shoulder). Pork shoulder is perfect for baked beans because it will become tender and infuse tons of flavor into the beans, without making them fatty or greasy.
Beans: Dried navy beans are nutritious and cheap, and they can be found in any supermarket. Make sure to spread your dried beans out onto a baking sheet and pick through them carefully to remove any small pebbles that might be hiding in the bag.
Molasses: Molasses adds a rich, earthy sweet flavor to baked beans that gives it a more complex flavor.
Worcestershire Sauce: This unique condiment adds a powerful umami flavor to any dish, because it contains a combination of fermented vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, sugar, and salt. A little will usually go a long way, and it makes a huge difference in smokey savory recipes like Baked Beans.

Slow Cooker Pork and Beans

Soak beans overnight in hot water in a covered pot as usual.
In slow cooker, add all sauce ingredients and stir to combine.
Drain beans and add them to slow cooker.
In a large skillet over medium heat, brown seasoned chunks of pork about 8-10 minutes on each side.
Stir pieces of pork into beans and sauce and cover slow cooker with lid.
Cook on low for 7-8 hours, or high heat 4-5 hours, until pork and beans are fork tender.

Instant Pot Pork Roast and Beans

No need to soak the beans overnight and do not use 12 cups hot water.
Make this with a 1-2 pound pork roast, cut into 1 inch pieces.
Turn Instant Pot to Sauté function and add vegetable oil to pot, heating until shimmering.
Season chunks of pork and sauté in oil until browned on both sides.
Turn off Instant Pot, remove pork, and deglaze pot with chicken broth, scraping off any browned bits.
Stir pork, beans, and all remaining ingredients in the pot plus 2 cups water.
Lock lid and seal valve, set manual high pressure for 70 minutes. Quick release pressure and stir before serving.

Variations on Roast Pork and Beans

Pork: Instead of pork shoulder roast, you can use pork loin roast, pork butt, or other thick cut pork with a good amount of pork fat for flavor. If you don’t eat pork, make this recipe with chuck roast or bottom round without other any adjustments to the recipe.
Canned Beans: You can skip soaking the beans overnight and use canned beans instead of dry beans. Rinse and drain 2 cans of white beans and add during the last hour of cooking time. You can also use whatever canned or dried beans you like instead of navy beans such as pinto beans, kidney beans, or cannellini beans.
Spices: Add your favorite seasonings and spices like chili powder, paprika, red pepper flakes, dry mustard, red wine vinegar, onion, or garlic. For fresh onion and garlic, sauté onion and garlic in the pan after you sear the pork, then return pork to the pot.
Sauce: Instead of the homemade baked bean sauce, you can substitute barbecue sauce, salsa, chile verde sauce, or other favorite marinades and sauces. The white beans and pork soak up flavors easily and go with so many ingredients.
Pork, Beans, and Greens: For an easy, simple flavor switch replace the sauce with garlic, onion, Italian herbs, and swap 1 cup white wine for 1 cup chicken broth. During the last 30 minutes of cooking, add 2 cups of chopped, fresh greens like kale, mustard greens, Swiss chard, or spinach leaves.

More Classic Pork Recipes

How to Store Roast Pork and Beans

Serve: Roast Pork and Beans can be kept at room temperature for up to 2 hours before it should be stored. You can also keep it warm in a covered slow cooker for 4 hours.
Store: Cool the Roast Pork and Beans before storing in an airtight container. Refrigerate pork and beans for up to 4 days and reheat leftovers on the stove top on low heat.
Freeze: Once completely cooled, store Roast Pork and Beans in a sealed container and freeze for up to 3 months. Thaw overnight before reheating pork and beans in a pot on the stove top or covered in the oven on low heat.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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