Pork & Beans (Slow Cooker)

By contessawannabe

Ingredients

• 1 lb. dried navy beans, rinsed
• 6 cups hot water
• 1 medium onion, finely chopped
• 2 tablespoons packed brown sugar
• 1 tablespoon dry mustard
• 1/2 teaspoon pepper, divided
• 4 lb. boneless pork shoulder roast, rolled, tied
• 2 teaspoons salt, divided
• 1 tablespoon vegetable oil
• 1/2 cup ketchup
• 1 tablespoon balsamic vinegar

Details

Servings 8
Adapted from cooksgiveaway.com

Preparation

Step 1

1. Add beans to large saucepan of boiling water; return to a boil. Reduce heat to medium-low; simmer 10 minutes. Drain; rinse. Place in 5- to 6-quart slow cooker. Stir in hot water, onion, brown sugar, mustard and 1/4 teaspoon of the pepper.

2. Meanwhile, pat pork dry with paper towels; sprinkle with 1 1/2 teaspoons of the salt and remaining 1/4 teaspoon pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 6 to 9 minutes or until browned, turning to brown all sides. Place in slow cooker.

3. Cook, covered, on low 7 to 9 hours or until beans are very tender and pork is fork-tender. Stir in ketchup, vinegar and remaining 1/2 teaspoon salt; cook 15 minutes. Slice pork; serve with beans