The smoked shredded pork baked beans were a huge hit as a side dish last week—but honestly, they can easily be a full meal you won’t want to share. Baked beans are one of those dishes that immediately say BBQ and summertime. Smoke and slow-cooking bring out deep, comforting flavors that pair perfectly with shredded pork.
You can make these beans in any smoker—electric, charcoal, or pellet. I used a Pit Boss Pro 1100 as a sort of convection oven. Soups, beans, and stews are my go-to in cooler months, and the smoker adds a tasty smoky layer and slow-cooked tenderness. The technique is simple and forgiving, making it a great way to use leftover smoked pork shoulder.
Smoked Shredded Pork Baked Beans Ingredients:
- Smoked pork shoulder
- BBQ sauce
- Minced onion
- Brown sugar
- White vinegar
- Bush’s chili beans (27 oz can)
- Bush’s butter beans (16 oz can) – drained and rinsed
- Bush’s baked beans (28 oz can)
- Ground beef (optional)
- Bacon
- Minced garlic
- Ketchup
- Brown (Dijon) mustard
How to Make Shredded Smoked Pork Baked Beans on a Pit Boss
1. Prep the pork. Start with leftover smoked pork and shred it. If needed, coat the shredded pork in BBQ sauce and refrigerate overnight to boost flavor. This step is optional but recommended.
2. Prepare bacon and other meats. Dice bacon and lightly cook it in a small skillet. I don’t fully crisp my bacon because it will continue cooking in the Dutch oven on the smoker; adjust to your preference. You can also add ground beef if you want a heartier bean.
3. Get your smoker ready. Fire up your smoker and establish a steady smoke. I set my Pit Boss Pro 1100 to the smoke setting (P4) and used mesquite pellets for a bold smoke flavor. Any pellet, charcoal, or wood will work depending on your taste.
If you’re using a seasoned cast-iron Dutch oven, lightly wipe it with oil to prevent sticking. An enameled Dutch oven works too, though smoke can stain enamel. Make sure your cast iron is well seasoned before use.
4. Combine the beans and sauces. Drain and rinse the butter beans. Add the remaining canned beans, including their sauces, to the Dutch oven—those sauces contribute flavor and body. Stir in ketchup, brown sugar, mustard, minced onion, and minced garlic.
5. Add the meat and seasonings. Fold the shredded pork and cooked bacon into the beans. Add any rendered bacon grease for extra richness if desired. Stir everything together so the flavors meld.
6. Smoke the beans. Place the Dutch oven in the smoker without the lid so smoke can penetrate the mixture. Maintain a low temperature—around 225°F—and stir the beans every 30 minutes to ensure even cooking and smoke absorption.
7. Cook until tender. Let the beans slow-cook for at least three hours at 225°F, or longer on a smoke setting for deeper flavor. The result should be thick, saucy, and infused with smoke.
8. Serve and enjoy. Spoon the beans into bowls and serve warm. They’re fantastic on their own or as a side to smoked meats.
How to Store Smoked Baked Beans
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in a low oven, adding a splash of water if needed to loosen the sauce.
What to Serve with Smoked Pulled Pork Baked Beans
- Smoked brisket
- Smoked Cornish game hens
- Smoked chicken leg quarters
- Coca-Cola smoked pork shoulder
- Smoked baked potatoes
- Smoked pork shoulder roast
- Whiskey-injected smoked beef brisket
Other Ingredients to Add to Loaded Beans
- Red pepper flakes
- Diced onion
- Breakfast sausage
- Chili paste
- Lima beans
- Kidney beans
- Cannelini beans
- Great Northern beans
Equipment
- Pellet grill or smoker
- Cast-iron or enameled Dutch oven
Recipe Summary
This smoked shredded pork baked beans recipe is perfect for using leftover smoked pork and makes a generous batch suitable for family gatherings or BBQs. Prep time is short, and the beans benefit from low-and-slow cooking in a smoker for about three hours to develop a deep, smoky flavor.
Tried this recipe? Save any adjustments you make so it’s perfect next time, and enjoy the smoky, hearty comfort of loaded baked beans with plenty of shredded pork.