Crockpot Pork and Beans

As the days get busier and fall starts settling in, there’s nothing better than a meal that does most of the work for you. These Crockpot Pork and Beans bring together tender pork, smoky andouille sausage and plenty of BBQ flavor for an easy, hearty dinner the whole family can dig into.

Notes • Use thawed pork shoulder; do not put frozen meat directly into a slow cooker. • For a gluten-free version, use gluten-free Worcestershire sauce and confirm that your BBQ sauce and sausage are gluten-free. • You can vary the flavor by using different BBQ sauces. • The pork should reach at least 145°F for safety, but for easy shredding, it will usually need to cook until it reaches about 195–205°F.

Ingredients

• 2 pounds boneless pork shoulder
• 1 pound **smoked Cajun-style andouille sausage**, sliced
• 2 (14.5-ounce) cans pinto beans, drained and rinsed
• 2 cups BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 small yellow or sweet onion, diced
• 1 tablespoon minced garlic
• 2 teaspoons yellow mustard

Instructions

1. Add the beans, BBQ sauce, brown sugar, Worcestershire sauce, onion, garlic, and mustard to the slow cooker. Stir to combine.
2. Cut the pork shoulder into 4 smaller pieces and nestle them into the mixture.
3. Add the sliced andouille sausage.
4. Cover and cook on low for 6–8 hours, or until the pork is tender enough to shred easily.
5. Serve warm.