With a rich, savory sauce jazzed up with pulled pork, bacon, and onion, Smoked Pulled Pork and Beans are a grownup version of a pork and beans recipe. With tons of flavor, this easy recipe is a must-try whenever you’re feeding a crowd or need a tasty side!
I’m all about flavor, and if I can take a shortcut to make flavor happen, I’ll do it! And that’s precisely what I did with this recipe, using canned pork and beans as a base to create the most amazing, delicious, and crave-worthy Smoked Pulled Pork and Beans on the planet. It’s a short-cut version using smoked pulled pork unlike my low and slow smoked beans with brisket.
Can anyone actually resist a good pork and beans recipe? I know I can’t. And this slow-smoked pork and beans recipe is here to prove that no one can resist pork and beans. This is the kind of recipe that everyone asks for, and it’s easy to double or triple in case you need to feed a crowd.
These Smoked Pulled Pork and Beans are so good that nobody will believe you started with a can of pork and beans!
Baked Beans VS Pork and Beans
What’s the difference between pulled pork baked beans and smoked pork and beans? Are pork and beans and baked beans the same thing? Although both pork and beans and baked beans are made up of navy beans in a tomato-based sauce, they are quite different.
Pork and beans are lighter in color and much sweeter since they’re made with brown sugar or molasses. Baked beans, on the other hand, are darker in color and made with more savory seasonings.
- Pork and Beans – Just 1 can of your favorite brand of pork and beans.
- Pulled Pork – This smoked pork and beans recipe is the perfect way to use any leftover shredded pork you might have in your fridge or freezer. I love leftover pulled pork and beans!
- Onion – Adds a subtle sweetness to highlight the sweet flavors of the sauce.
- Maple Syrup – For a touch of sweetness.
- Brown Sugar – A bit more sweetness to help build the sweet and spicy sauce.
- Ketchup – Yes, ketchup. Trust me on this.
- Dijon Mustard – Adds a bit of spice and depth of flavor to the sauce.
- BBQ sauce – I used Head Country Hickory Smoke to double down on the rich smoked flavor.
- Bacon – Cooked and chopped bacon to add a crispy texture and another layer of smoky flavor.
How to Make Smoked Pulled Pork and Beans
These amazing BBQ beans are so crazy good that you’ll want them again and again! With double pork (pulled pork and bacon) and a plate licking-worthy sauce, you’ll go back for seconds and thirds!
Prep your wood and smoker for 225ºF.
Add the pork and beans to an 8×8 foil pan, then stir in the pulled pork, onion, maple syrup, brown sugar, ketchup, Dijon mustard, and BBQ sauce. MIx well.
Place the pan on the smoker and cook for 2-3 hours until it’s bubbling and the onions are tender. Remove, cover with foil, and cool for 5-10 minutes before serving!
Wondering how to make canned beans taste better? This recipe for slow smoked pork and beans is a great start, but here are some other ways to jazz them up:
- Leftover BBQ: Mix in leftover BBQ such as shredded beef, BBQ pork butt, or even burnt ends and bacon chunks.
- Spice: Go crazy with your seasonings. I like to spice mine up with a sprinkle of cumin or mustard powder.
- Beer: Add a little beer to the liquid for a unique, hoppy flavor.
- Cola: The sugary sweet from the cola is magic in smoked beans. Be careful though; a little goes a long way!
- Gourmet ketchup: Add in fancy ketchup like balsamic ketchup or chipotle ketchup. This will not only layer in unique flavors, but it will also keep the beans nice and thick.
- Different BBQ sauces: Play with the subtle flavors that different sauces could bring like apple habanero or chipotle. Just don’t use a thin BBQ sauce for this; stick with the thicker ones to really help coat the beans.
What Kind of Smoker do You Need to Make Smoked Pork & Beans?
I used an electric smoker, but you have options, including:
- Pellet smoker – Set to smoke before programming the smoker to 225ºF, then proceed with the recipe as directed.
- Gas grill – Create smoke by using a two-zone indirect heat fire. Turn ⅔ of the burners to low and place a smoker box with chips (or homemade aluminum packets with chips) on the burners to create smoke. Allow the chips to start smoking (about 10-15 minutes) before cooking the pork and beans.
- Charcoal grill – Create a two-zone fire for indirect heat. When you’re ready to smoke the beans, place them on the cooler side of the grill and add wood chips or chunks to your fire.
What To Serve With Smoked Pork and Beans
How To Store
If you have leftover smoked pork and beans, you can cover them with foil or store them in an airtight container in the fridge for 3 days. To reheat, warm them on low heat in the oven or in 30-second intervals in the microwave, stirring after each interval, until heated through.
Frequently Asked Questions
What most of us know to be pork and beans are American pork and beans. It’s a simple, canned meal made of navy beans and salt pork in a tomato-based sauce.
You sure can! If you’d rather make this recipe completely homemade, you’ll just need to mix navy beans with ketchup, brown sugar, mustard, and either maple syrup or molasses. Simply play around with it until it’s just the flavor you want!
Yes! If you can open a can, mix, and measure, then you can handle this easy smoker recipe! Just pop them onto the smoker, and then get ready to eat!
More Smoker Recipes
- Sweet Maple Smoked Pork
- Bacon Wrapped BBQ Fatty
- Smoked Pork Mac and Cheese
- IPA Pulled Pork Cheese Dogs
If you’ve tried my Slow Smoked Pork and Beans recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Slow Smoked Pork and Beans
- Aluminum tin / pan
- 1 16 oz can pork and beans
- 1 cup leftover shredded pork
- ½ onion minced
- ¼ cup maple syrup
- ¼ cup Head Country Hickory Smoke BBQ Sauce
- ¼ cup brown sugar
- ½ cup ketchup
- 1 tbs dijon mustard
- 4 strips bacon cooked and chopped
Prep the pork and beans
- Prep your wood and smoker for 225 degrees and get things going.
- Add the pork and beans to an 8×8 aluminium pan.
- Mix in the onion, maple syrup, barbecue sauce, brown sugar, ketchup, mustard and bacon.
- Add in the leftover shredded pork and mix to combine.
Smoke the pork and beans
- Place in the smoker for 2 to 3 hours, until bubbling and hot through.
- Remove, cover with foil and let cool 5 to 10 minutes before serving.
- Garnish with parsley if desired and serve.