Pork and Beans

When it comes to comfort food that soothes the soul, few dishes rival the hearty goodness of pork and beans. And when you cook this classic dish on the Yoder Smoker YS640S, it transforms into something truly unforgettable. The gentle kiss of smoke infuses every bite with deep, rich flavor, turning a humble combination of tender pork and savory beans into a masterpiece!

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S: https://www.yodersmokers.com/

INGREDIENTS

  • 1 lb Rancho Gordo Christmas Lima Beans
  • 1 qt water
  • 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
  • 2 lb Boston butt pork shoulder, 1” cubes
  • 6 tbsp Cattleman’s Grill Road House Seasoning
  • 2 cups yellow onion, diced
  • 1 cup carrot, peeled, diced
  • 1 cup celery, diced
  • 3 cloves garlic, crushed, peeled
  • 8 sprigs thyme, tied with twine
  • 1 bay leaf
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    INSTRUCTIONS

    1. The night before your cook, place the lima beans in a container and cover with cool water by a couple of inches. Let soak overnight.
    2. Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, set up for direct grilling. Place a Lodge 7 Quart Dutch Oven inside the grill to preheat for 10 minutes.
    3. Add the oil to the dutch oven, placed over the direct flame on the left side of the grill. Add the pork to the dutch oven and sear without stirring until a crust is formed. Stir and repeat, about 15 minutes total.
    4. Add the onion, carrot, celery and garlic and cook until the veggies start to soften, about 10 minutes, stirring occasionally.
    5. Add the thyme, bay leaf and beans with soak water.
    6. Reduce the grill temperature to 425ºF.
    7. Let the pork and beans braise until the beans and pork are tender, about two hours. Add liquid, as needed to keep the beans submerged, as needed.
    8. Remove the bay leaf and thyme. Serve as a stew, over rice or cornbread.