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Baked Pork and Beans

20

6

Apple

Pure, pork-packed heaven. These beans are full of sweet and savory flavor and 3 different types of pork for one hearty side.

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  • 3 Strips bacon

  • 1 Large onion, diced

  • 1 green bell pepper, diced

  • 3 Clove garlic, minced

  • 6 Cup water

  • 1 Pound Beans, dried

  • 2 Pound Pork, Shoulders

  • 1 Ham Hock

  • 1 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup Applesauce

  • 1/4 Cup dark brown sugar

  • 1/4 Cup mustard

  • 2 Tablespoon bourbon

  • salt

  • black pepper

  • 1

    When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.

    300 ˚F

  • 2

    Put a cold Dutch oven on the stovetop and add the bacon (diced). Turn the heat to medium-low and sauté the bacon, stirring occasionally, until fat begins to render.

    • 3 Strips bacon

  • 3

    Add the onion, bell pepper and garlic and cook until onion is translucent. Add the 6 cups of water and the beans (red, kidney, chili, pinto, navy, or pink work great). Increase the heat to medium-high and bring to a boil.

    • 1 Large onion, diced

    • 1 green bell pepper, diced

    • 3 Clove garlic, minced

    • 6 Cup water

    • 1 Pound Beans, dried

  • 4

    Submerge the leftover cooked pork shoulder (cut into 2-in chunks) and smoked leftover ham hock in the beans so they are covered with liquid. Put a lid on the Dutch oven and carefully transfer it to the grill grate.

    • 2 Pound Pork, Shoulders

    • 1 Ham Hock

  • 5

    Bake beans for 2 to 3 hours, stirring occasionally. Add the BBQ sauce (can sub for ketchup), applesauce, brown sugar, and mustard.

    300 ˚F

    • 1 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup Applesauce

    • 1/4 Cup dark brown sugar

    • 1/4 Cup mustard

  • 6

    Cover the pot and continue to cook for 3 to 4 hours, stirring occasionally and adding more water if needed to keep the beans from drying out. Beans should be tender but not falling apart. Remove the lid from the pot if the sauce needs thickening.

    300 ˚F

  • 7

    Remove the pork chunks and ham hock from the beans and shred or dice into bite-size pieces, discarding any bones, fat and skin.
  • 8

    Stir the meat back into the pot along with the bourbon and add salt and pepper to taste. Continue to bake for a few more minutes to reheat the meat. Serve hot. Enjoy!

    • 2 Tablespoon bourbon

    • As Needed salt

    • As Needed black pepper

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