Slow Cooker BBQ Pork and Beans
Slow cooker BBQ pork and beans is the kind of hearty, stick-to-your-ribs meal that makes dinnertime easy and delicious. Let sweet BBQ sauce, tender pork, and slow-simmered beans do the work—just set it and relax while a flavorful dinner cooks itself!
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 10 hours | 6 | Beginner + |
DISCLAIMER: This post is sponsored by the Utah Pork Producers Association. As always, the opinions are honest and are all my own.
The Benefits of Pork
One of the best things about buying pork? You’re getting quality meat raised right here in the USA while supporting hardworking pork farmers and their families. You can’t go wrong!
Pork is easy on the wallet and loaded with protein. Just three ounces of pork packs in 22-24 grams of protein, so it helps keep you full and ready for the day. Plus, it’s crazy easy to cook—throw it in the slow cooker, grill it, or bake it, and you’ve got a tasty meal in no time!
Versatility in Pork
Pork is super versatile—you can toss a pork shoulder in the slow cooker, throw some country-style ribs in the oven, or crisp up pork chops in the air fryer. There are so many options to choose from, and every single one is delicious!
I love Boston pork butt because you can get the recipe going in five minutes! It’s hearty and packed with flavor. You can’t beat that.
Ingredients
- Boston pork butt, boneless
- Apple cider vinegar
- Diced onions
- Minced garlic
- Canned baked beans
- Brown sugar
- BBQ sauce
- Uncooked bacon pieces
Full printable list with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Start by adding the pork butt to the bottom of a slow cooker and pouring the apple cider vinegar on top. This will help make the pork more tender. Next, add the diced onions and minced garlic to the pork.
If your pork comes with strings, you can cut them off and remove them before adding the meat to the slow cooker.
Add the baked beans and brown sugar to the slow cooker. Finally, spread the BBQ sauce on top. Cut the bacon into smaller pieces and sprinkle on top. Place the lid on the slow cooker and cook on the low heat setting for 10 hours.
After cooking, either remove the pork from the slow cooker to shred it or leave it in and shred the meat inside of the cooker. Then, stir it, and it’s ready to serve!
Storage and Reheating Instructions
Any leftover pork and beans should be refrigerated in an airtight container. To reheat, add them to a saucepan on medium heat and cook until the temperature reaches 165 F.
Slow Cooker BBQ Pork and Beans
Ingredients
- 3-4 pounds Boston pork butt boneless
- 1 Tablespoon apple cider vinegar
- 1 small onion diced
- 1 Tablespoon minced garlic
- 3 – 18 ounce cans of baked beans your favorite brand
- ¼ cup light brown sugar
- 18 ounces sweet bbq sauce your favorite brand
- 3 slices uncooked bacon sliced into smaller pieces
Instructions
- Add the pork butt to the slow cooker and pour the apple cider vinegar over the top.
- Next, add the onions and garlic.
- Pour the beans on top and spread them out.
- Add the brown sugar and barbecue sauce. Slice the uncooked bacon into smaller pieces and add to the top.
- Place the lid on top and cook on the low heat setting for 10 hours. Shred and serve.
can this be cooked on high heat instead
You can cook this on high, but I would cook it for at least 5 hours. It won’t be as tender as cooking it for the full time on low heat, though. Just make sure you check the internal temperature. Hope you love it!
These make the best side dish that will stick to your ribs!
Thank you so much! I am so glad to hear you liked it! Definitely filling!
Why are we having to jump through so many hoops just to view the recipes?
Hi Jay,
You can click the Jump To Recipe button at the top and that will take you right to it.
Oh. My. Goodness. This is amazing! I have it in the crockpot right now for the 3rd time this month. This batch is going to a huge family gathering later today. The flavors merge so beautifully in this concoction! For those who are skeptical, the beans hold up just fine during the long cooking time. It couldn’t have turned out more perfect. I use Great Value Brown Sugar Hickory Baked Beans (2-28 oz cans) and cut back a tad on the brown sugar but other than that, no changes. The first time, I used a small 1lb roast and 1 can of beans since it was just hubby and I. I halved the other ingredients and it was a perfect meal for 2 with leftovers. The next time, and this time, I used a 2lb roast. The ratio of beans to roast is easy to adjust depending on if you want a side or a main dish. In any case, this recipe goes into the family book of favorites.
Hi Beth,
I am so thrilled to hear this! Thank you so much and I am so glad you love it! Thank you so much for the tips, too!!