Recipes Ingredients Meat & Poultry Pork Recipes Pork and Beans Sandwiches 4.5 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 6 hrs 30 mins Yield: 20 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-jalapeno condiment requires just a quick pickling as the pork and beans cook. Ingredients <b>For the pork and beans</b> 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 ¼ cup plus 1 tablespoon packed light-brown sugar ¼ cup plus 1 tablespoon unsulfured molasses ¼ cup ketchup 3 tablespoons white vinegar <b>For the pickled vegetables</b> 2 red onions, sliced into rings 3 jalapeno chiles, sliced lengthwise 1 ½ cups cider vinegar ¼ cup granulated sugar Coarse salt <b>For assembling the sandwiches</b> 20 potato buns, split ½ head green cabbage, shredded Directions 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. 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. 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. 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. Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot. Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables. Cook's Notes 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). Rate it Print