(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

Had a few people over this past Friday for the Capitals vs. Rangers game so I decided to grill up some BBQ.   Unfortunately, my team (NYR) lost but it was a good time nonetheless.

kj

I’ve already posted several times about my general pulled pork technique/recipe so I won’t go into detail here since I want to focus on the Baked Beans and tasty Mustard/Vinegar BBQ sauce that I made.

Pork:

7.5 lb pork butt-which had to be trimmed significantly since it was overly fatty

Dizzy Pig Red Eye Express  Rub & Swamp Venom

inject with pineapple juice and apple juice (w/ TBS Worcestershire sauce)

smoke with apple wood over indirect heat (w/ aluminum tray containing water)

smoked for approximately 9 hours at 250 degrees (until internal temp hit 195 degrees)

Baked Beans:

This was my first attempt at Baked Beans so I went to my go-to recipe site allrecipes.com  and found a highly rated beans recipe which I modified a bit based on the reviews.  Below is what I did.

2 bags of uncooked navy beans which I soaked in water overnight then drained the water and washed the beans.

Note: this made about 7 cups of uncooked beans (after swelling in the water) which was too much so next time I think I will go with a single bag of beans the keep everything the same.

Added 5-6 cups of previous soaked navy beans to a crock pot along with the following ingredients.

~1 cup of cooked ham (from the xmas ham I recently posted about, you can substitute with bacon if needed)

1 medium sized onion (finely chopped)

4 TBS molasses

1 teaspoon black pepper

1 teaspoon dry mustard

3/4 cup ketchup

1 TBS Worcestershire sauce

1/4 cup brown sugar

Then heated in crock pot for 8 hours on high, followed by 1/5 hours in the oven at 325 degrees, adding water periodically to prevent it from getting too dry.

I thought these beans came out really well.  Perfect texture.  My guests thought they were outstanding and they tasted better the next day (which I had during the UFC 168 fights).

Don’t think I would change anything next time expect I may not have the cooked ham ready so I would substitute with bacon.

Mustard Vinegar BBQ Sauce

I was looking to mix things up in the BBQ sauce department and try something other than the typical Kansas City Style sauce or Eastern Carolina Vinegar Sauce.  I’ve always enjoyed a good Mustard Vinegar BBQ sauce, especially if it isn’t too mustard flavor and has more Vinegar flavor.

Once again I check out allrecipes.com and found a recipe that looked really good.  Although I did modify it a bit.

Details are provided below.

1/2 cup prepared yellow mustard

1/4 brown sugar

1/4 cup + 2 TBS cider vinegar

1/4 cup + 2 TBS beer

1/2 teaspoon ground pepper and 1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

1 TBS butter

1 tsp tabasco sauce.  

added all the ingredients and simmered for about 20 minutes, then let cool to room temperature and quickly pulsed in blender.

Ideally you would want to let the flavors marry overnight but I had it 4 hours later and it was quite good.

Will be adding this to my BBQ sauce list for sure.   Even people who typically don’t like this sauce were all about it.   Next time I might try to replace the beer with white white and see how that goes.

OnPoint!

 

One Thought on “(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

  1. These sound so good, thanks for sharing this delicious looking recipe.

    Simon

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