Pork and Beans

You all should have grown sick and tired of those greasy, syrupy, gloppy canned pork and beans years and years ago, but NOOO! Every time you cook out, you go to the supermarket and buy your favorite brand (probably the one with the talking dog, right?), pour it in a casserole, add a chopped onion so you can say you did SOMETHING, and serve it up to people you say you love with that God-awful potato salad you picked up in the deli. Pitiful. Just pitiful. And you call yourself upwardly mobile. Honestly, it’s baked beans, probably one of the most basic foodstuffs in the world, and cooked pork, which is just as easy. Here’s a great recipe that’ll only take a couple of hours, 90% of that totally hands-free, and has at most five ingredients (not counting the seasonings).

First, cook a pork blade roast, maybe two pounds. Pat it dry, coat with oil, salt, black pepper, and granulated garlic. You can rub it with fresh garlic, but the granulated gives it a nice sort of crust. Put the roast in a lightly oiled covered skillet, place it in a low oven (250) for about three hours. Turn it once. Reverse searing improves the flavor. Next, dice two mild peppers (I use poblanos and mild bananas in season), or enough for about 2 cups of diced pepper, and a half a white onion for about a cup, sauté in vegetable/corn oil with a clove of garlic until soft. Reduce heat, and add two #300 cans of Great Northern (white) beans with liquid. Season with salt, black pepper, and about a tablespoon of chili powder. Cook over low heat for about 15 minutes. Set aside.

For this dish I use a 9” cast iron skillet, which, quite frankly, I use for a whole lot of other things as well. Lightly oil the skillet. Debone your pork. Ladle beans into the skillet, add pork, and place in a low oven for 30 minutes. Serve with a good salsa.

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