pork and beans

[negolien]

Hey All,

I did chili lately now I wanted to try some pork and beans. i have a 1.5 lb pork loin I was thinking about smoking then adding to crock pot with 2 cans of pintos and some bacon, brown suger, jalepenos, yellow onions.. recipes and thoughts?

 

[DRKsmoking]

Give it a whirl 🌪 🌪 , but we need to see your results

David

 

[chef jimmyj]

Pork Loin gets dry and stringy cooked much above 165°F. I would smoke the pork to 140°F with a rest, then slice or Cube it. Add the Pork to the Bean's at the table. Below is a tasty recipe I have used. Just sub 3 Cans drained and rinsed Pinto Beans for the dry beans...JJ

Note: The recipe calls for 3 Cans of beans. With adding only 2 Cans, I would skip the water or you may end up with a lot of thin extra sauce...

Perfect Baked Beans - The Salty Marshmallow

Perfect Baked Beans are saucy, flavor packed, and so easy to make from scratch! You can make this baked beans recipe on the stove, oven, or even your slow cooker!

thesaltymarshmallow.com

 

[smokerjim]

i think i would wet cure the loin to get some of that hammy taste and add some moisture to it.

 

[negolien]

thanks all thanks jimmy so these are the small tube type pork loin too if that makes a difference. I was thinking of dicing it also so good call. I was originally gonna use a flat ham steak with the marrow bone in it like grandma served lol but price of both bacon and any other pork rising here in calif. thanks for the recipe j i will check it out

 

[TNJAKE]

thanks all thanks jimmy so these are the small tube type pork loin too if that makes a difference. I was thinking of dicing it also so good call. I was originally gonna use a flat ham steak with the marrow bone in it like grandma served lol but price of both bacon and any other pork rising here in calif. thanks for the recipe j i will check it out

I think you probably have a pork tenderloin instead of a pork loin

 

[negolien]

yeah that's it lol my bad..... I have one of those frozen i was thinkin of using but I can use lil smokies cut up too instead maybe? really it's just about narrowing down the pork now. the recipe jimmy put up was pretty close to one I was thinkin of using.

 

[TNJAKE]

Could try smoked ham hocks

 

[negolien]

Could try smoked ham hocks

I thought about it actually but for one it's kinda gross two I don't really feel like scraping the meat off. good thought though appreciate it i plan on using pintos in a can with bacon and some brown sugar hopefully between that the bacon and the meat i can get an ok flavor. If i was doin it from scratch i would probably go with a hock for at least the soak for flavor though

 

[chef jimmyj]

With Pork Tenderloins, you definitely don't want to go much above 140°F for them to be the best they can be. For the Beans, plenty of Bacon is a good thing. You got any Leftover Smoked Goodies hiding in the Freezer? Pulled Pork, Brisket, Smoked Sausage, them Lil Smokies, even good quality Hot Dogs, go great in Beans...JJ

 

[DougE]

i think i would wet cure the loin to get some of that hammy taste and add some moisture to it.

Now there's an idea ......

 

[chef jimmyj]

Could try smoked ham hocks

I thought about it actually but for one it's kinda gross two I don't really feel like scraping the meat off.

I like Ham Hocks in Collard or Mixed Greens. I simmer the Hocks with Onions and Garlic for a hour before adding the Greens, then let the whole deal Simmer an hour or two longer. The meat falls off the bones and the Skin, melts in your mouth. They're not gross or any work at all...JJ

 

[negolien]

think i am gonna go smoked applewood thick cut bacon pieces and little smokies cut into medallions.