Slow Cooker Pork and Beans Recipe

I love to entertain and I am proud to say that I have the “party house.” Whenever there is an F1 race or important football game, I host it. I relish the opportunity to see all my pals for these regular events, especially since I get to feed them. Nothing makes me happier than seeing friends piled onto the couch, happily digging into great plates of food I make them. I am a feeder.  

But I’m also a sports fan (go Packers/Ferrari!), so over the years I’ve needed to streamline game day meals so I can actually watch the contest instead of being tied to the grill or stove. One of my favorite recipes for hands-off game day food is my slow cooker pork and beans, emphasis on the pork. 

All I have to do is remember to soak the beans overnight and next morning throw together a few ingredients in a two-step process that ensures creamy, tender beans, succulent chunks of pork, and a sauce that’s as easy as a 10-yard field goal on a calm day in Green Bay. 

Two Steps to Slow Cooker Pork and Beans Victory

For a great batch of beans, one must apply a bit of science. The flavors we associate with baked beans—molasses, brown sugar, and tomatoes—actually prevent the beans from cooking to creamy deliciousness. 

To remedy this, I soak my beans overnight and cook them in a slow cooker without the acidic ingredients. Once the beans are tender, I remove most of the cooking liquid. Then I add barbecue sauce and simmer the beans on high to help the ingredients meld together. 

Pork and Beans, Emphasis On the Pork

I love a bowl of beans all by itself or with a touch of salt pork, but for company I make my beans more of a meal by adding a generous amount of pork. Pork blade steaks—sometimes labeled “pork butt steaks”—are the best bang for your buck. The thin steaks are perfect for perching on top of the beans as they cook, are well-marbled, and have a bone that holds them together. 

Once the beans are done, the pork is a breeze to chop or shred with a fork into hearty chunks. Be sure to gently stir the meat back into the beans. It is fall apart-tender and you want large, bite-sized chunks. 

The Sauce Is Simple

I used to fuss with the sauce for my slow cooker pork and beans, blending molasses, brown sugar, tomato sauce, and all manner of hot sauces and other accouterments. It’s an art to get the perfect balance. Then it dawned on me that I was after the sweet-spicy flavor of good barbecue sauce. From then on, I just used my favorite barbecue sauce to finish the beans.

I like Kroger’s Private Selection Sweet Heat BBQ Grilling Sauce because it’s got a touch of smoke, a little heat, and a nice sweetness without being cloying. But barbecue sauce is as personal as underwear, so feel free to use your favorite.

Keep It Warm

Feeding a crew at game time can be a challenge because not everyone will belly up to the kitchen island when the dish is done. Fortunately, my pork and beans hold on the warm setting of the slow cooker for at least three hours. Guests can help themselves to the beans as they see fit, and I never have to give up my prime spot in front of the TV. 

After three to four hours, the beans will begin to get a bit stodgy, so plan accordingly and get leftovers in the fridge at that point.