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Looking for a killer smoked barbecue pork and bean recipe? This is it! Pop this dish in the smoker and let the flavors infuse. Perfect as a side or for toppings on baked potatoes, hot dogs, and more! These slow smoked pork and beans are your new summer go-to.
Do you have one of those recipes that everyone asks you to make and bring to every pot luck, gathering, and every single holiday? Because this pork and beans is totally one of those recipes.
Everyone loves a good baked beans recipe – no matter what they say. It goes back to our childhood, summer nights, cookouts, and a cheap way to stretch a dollar. It’s unrefined, well unless you make this fancy version with franks, it’s casual, and makes us happy.
And this recipe knocks the secret recipe beans from a can out of the ballpark. I have made this version at least a dozen times over the years and it never gets boring. Bonus, it’s so easy to make and uses canned beans as the flavor base. We are just going to take them to the next level!
How to Make Canned Beans Taste Amazing
These are cheater pork and beans, starting with a huge can and jazzing it up. But, once you master this recipe, starting from scratch is easy. Here are a few things you can mix in to level up the flavor. Before you know it, you will have your own customized signature flavor!
- Mix in leftover barbecue, from shredded beef to barbecue pork butt, or event burnt ends and bacon chunks, there’s nothing that won’t add a huge kick of flavor to these.
- Be brave with your seasonings and test out small changes for making these beans the best you have ever had. Maybe a little more heat, some cumin, or even a hint of mustard powder? No one is going to complain about leftovers while you whip up a few batches to get the blend just right.
- Add a beer to the liquid. Yep, a little beer goes a long way to the cooking liquid here and can really turn out some unique flavors.
- Add cola. Just like the beer tip, a little goes a long way, but the sugary sweet from the cola is magic in smoked beans.
- Gourmet ketchup. Yep, fancy ketchup, like balsamic ketchup or chipotle ketchup go a long way here to keeping the beans thick but layering in some new unique flavors.
To start with beans from scratch you will need navy beans and a tangy sauce that you will have to get your mutt to swear is a family secret, but can be made from a base of ketchup, brown sugar, mustard, and usually, maple syrup or molasses. These customizations above will also go a long way in making that sauce taste amazing should you go the from scratch route.
Now that you have some ideas. Let’s get to work.
How to Smoked Beans in an Electric Smoker
Confession, I love my electric smoker (particularly my Masterbuilt) and use it a lot for recipes like this. One, it’s low maintenance; I plug it in, add some chips and let it works it’s magic. Two, it does a really good job of infusing flavor. And now that there are apps to monitor temps and cook times, it couldn’t get simpler.
For this recipe, you mix everything up in the tin and pop it into the electric smoker. If you are feeling wild, make use of the vertical space and smoke a pork butt below it and a tray of mac and cheese above it. Then invite the neighborhood over.
Because electric grills are programmable, you simply program the desired temp, for this one 225, and let the smoker heat up. Use caution with timing tho as the weather can affect the time it takes for the electric smoker to get to the right temp. But I often let mine start 45 minutes to an hour before smoking just to get the baby cranking in the dead of winter.
Once the smoker is heated, I add the wood chips and give it another 10 minutes before I slide these in. Keep in mind that most electric smokers need their chips placed every so often and read the instructions from your manufacturer to see what they recommend. I used
In under 3 hours, you have beans infused with that incredible smokey barbecue flavor.
Can you smoke these in a traditional smoker or Gas Grill? What about a Pellet Smoker?
Don’t have an electric smoker but still want amazing smoked baked beans – you can smoke this recipe on any type of grill.
- For a pellet smoker, set to smoke before programming the smoker to 225.
- For a gas grill, create smoke by using a 2 zone indirect heat fire, by turning 2/3 of the burners to low and placing a smoker box with chips, or a homemade aluminum packet with chips, to create smoke on the grill and allow the chips to start smoking – takes about 10 – 15 minutes.
- For a charcoal grill, create a 2 zone fire for indirect heat and when you are ready to smoke the beans, place them on the cooler side of the grill and add wood chips or chunks to your fire.
What goes with pork and beans?
Pair these with a perfect pulled pork or grilled chicken. You could even build a crazy good sausage bar with brats and serve these alongside or as a topping, or skip big meat main (since this is loaded with pork) and serve these with creamy mac and cheese and a side salad. Also, no lie, I think a bag of potato chips for dipping goes a long way when I am sitting around the campfire with this as my dinner.
Oh! and if you are serving this at a gathering, you have to make some deviled eggs to put out too!
Shame on you. Just kidding.
But should this tray not disappear before the company leaves, if you are wondering what to do with leftover pork and beans, you can cover them with foil or put them in a resealable airtight container and store them in the fridge for up to 3 days. Reheat them in the oven over low heat in an oven-safe pan or in 30-second intervals in microwave on low power, stirring after each, until heated through. Watch out tho, microwave them too long and the beans will pop and explode making a royal mess of the microwave.
Need more smoking inspiration? Check out these 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
- 1/2 onion minced
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 1 tbs dijon mustard
- 4 strips bacon cooked and chopped
- Prep your wood and smoker for 225 degrees and get things going.
- Mix the pork and beans in an 8×8 aluminium pan with the pork, onion, maple syrup, brown sugar, ketchup, mustard and bacon.
- 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.
- Spoon out deliciousness.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE