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Pork and Beans Sandwiches

This is a great meal for a crowd. It yields succulent, falling-off-the- bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeño condiment requires just a quick pickling as the pork and beans cook.

  • Prep:
  • Total Time:
  • Yield: Makes 20
Pork and Beans Sandwiches

Source: Martha Stewart Living, July 2011


For the pork and beans

  • 1 pound dried navy beans or Great Northern beans
  • 4 ounces slab bacon, cut into 1-inch pieces
  • 1 bone-in pork shoulder (8 to 10 pounds), skin on, room temperature
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 tablespoon packed light-brown sugar
  • 1/4 cup plus 1 tablespoon unsulfured molasses
  • 1/4 cup ketchup
  • 3 tablespoons white vinegar

For the pickled vegetables

  • 2 red onions, sliced into rings
  • 3 jalapeno chiles, sliced lengthwise
  • 1 1/2 cups cider vinegar
  • 1/4 cup granulated sugar
  • Coarse salt

For assembling the sandwiches

  • 20 potato buns, split
  • 1/2 head green cabbage, shredded


  1. Make the pork and beans: Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.

  2. Meanwhile, preheat oven to 300 degrees. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.

  3. Return bacon to Dutch oven, and add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.

  4. Meanwhile, make the pickled vegetables: Combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.

  5. Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot.

  6. Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables.

Cook's Note

Pork and beans can be refrigerated for up to 3 days. Rewarm over low heat before serving (you may need to add some water if mixture looks dry).

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