These are some of the greatest baked beans I have ever tasted. The beer adds such a great flavor! And they are really easy to throw together. A perfect addition to a barbecue or pot luck. They are easily reheated as well so they can be made ahead.
Beer Baked Beans
6 bacon slices
1 1/2 cup chopped onion
1 1/4 cup barbecue sauce
3/4 cup dark beer (this *makes* the dish–don’t leave it out!)
1/4 cup molasses
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4-6 teaspoons chipotles
6 15-16 oz. cans beans (Great Northern or cannellini beans)
Cook bacon to your liking and drain off fat. Cut bacon into pieces and set aside. Cook onion in a little of the bacon grease until translucent. Add the rest of the ingredients (including the cooked bacon and onion) in an ovenproof dish and cook at 350 degrees for 1 hour.
Another great recipe from one of my favorite food blogs, Annie’s Eats. This was definitely delicious and very easy to throw together—just takes a few hours to cook. I’m sure you could do this in a crock pot as well, if you desired.
Spicy Shredded Pork Tacos
4-7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
¼ cup brown sugar
3-4 garlic cloves
1-2 tbsp. salt
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
2 cups water
Rinse and pat dry the pork shoulder.
Combine the onion, spices, brown sugar, garlic, salt and pepper to taste in the bowl of a food processor. Add the olive oil and white wine vinegar. Blend mixture until totally combined. Pour over the pork shoulder. Rub over the whole surface of the pork, being sure to cover any folds or crevices.
Place the pork in a Dutch oven or roasting pan and add water to the pan. Cover tightly and roast at 300° for several hours, turning once every hour. When it is fork tender turn the heat up to 425°, remove the lid, and roast skin-side up for 15-20 more minutes until crispy. Let rest 15 minutes.
Shred the pork shoulder using two forks. Pour some of the juice from cooking over the shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream and pico de gallo.
Source: Annie’s Eats
This recipe sounds kind of questionable—but I promise it is fantastic–and super easy.
2-3 lb. pork loin (I use the thinner pork loins)
bbq sauce (I like Sweet Baby Ray’s)
salt and pepper
Put the raw pork loin in the crock pot, cover with root beer (about 2 cans) and turn on low for 7-8 hours.
Drain root beer, shred pork with 2 forks, return to crock pot.
Add bbq sauce, salt and pepper.
Cook on high until hot.