I went to a picnic last year with a bunch of neighbors. One gentleman brought a huge pot of beans and said it was a secret recipe from a famous restaurant somewhere in the South. I wish I had paid enough attention to the name to be able to tell you which restaurant; maybe someone would recognize it. Anyway, long story short, those beans were amazing! Knowing that said neighbor was not about to divulge any of the recipe, I had to eat with a scientific tongue. Then I came home and started trying for something that seemed similar.
What I came up with is close. That’s all I can say. All these years later, I compare this recipe to the beans we buy at the local barbecue places here in Florida. This one is at least as good as those, so I am sticking with this. I love that it’s made in the slow cooker, so I can enjoy the aroma all day in anticipation of a wonderful meal. I usually grill hot dogs or hamburgers when I make this in the summer. In the winter, it goes nicely with pork chops and a green salad.
Have you ever tried to recreate a dish that you ate at a restaurant or a “secret recipe” that your friend made, but won’t share? Did you have good results? Some people can taste every ingredient. It’s an amazing talent.
1. Info for Pork and Beans
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Pork and Beans
- 3 cans beans, rinsed and drained
- 1½ cups cooked shredded pork roast (or any other pork you may happen to have)
- 1 cup gluten free barbecue sauce (like Sweet Baby Ray’s)
- 2 Tbsp brown sugar
- 2 tsp liquid smoke
- Combine all ingredients in a slow cooker.
- Cook on low for 6 – 8 hours or high for 4.