One-Pot BBQ Pork and Beans

Preparation

1. Step 1

   Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and ¾ teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.

2. Step 2

   Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.

3. Step 3

   Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.

4. Step 4

   Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.

5. Step 5

   Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.