Slow Smoked Pork and Beans

Every family has their version of pork and beans. Maybe it’s something tinkered with straight out of the can by Mom or Dad, then altered some more when you start dabbling in your own kitchen. This pork and beans recipe is a basic version of that: a time-honored tradition with your own twist. Make it your own.

Kita Roberts, Girl Carnivore

This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring bbq junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.


1 16oz can pork and beans
1 C. leftover shredded pork
1/2 onion, minced
1/4 C. maple syrup
1/4 C. Head Country Hickory Smoke BBQ Sauce
1/4 C. brown sugar
1/2 C. ketchup
1 Tbsp. dijon mustard
4 strips bacon, cooked and chopped


225 degrees F


2-3 hours


Preheat your grill or smoker to 225 degrees F. Add the pork and beans to an 8×8 aluminum pan.

Mix in the onion, maple syrup, BBQ sauce, brown sugar, ketchup, mustard, and bacon. Add in the leftover shredded pork and mix to combine.

Place beans in the smoker for 2-3 hours, until bubbling and heated through. Remove, cover with foil, and allow to cool 5-10 minutes before serving.

Garnish with parsley, if desired. Enjoy!