Ingredients
Equipment
Method
- Apply taco seasoning and chili powder evenly to all sides of the pork shoulder, rubbing thoroughly into the meat.
- Drizzle with fresh lime juice and rub to distribute evenly.
- Place the seasoned pork shoulder in the slow cooker fat-side up.
- Add 1/4 cup water to the slow cooker.
- Cover and cook on low heat for 8-9 hours or on high heat for 6 hours, until the pork is very tender and easily shreds.
- Remove the pork from the slow cooker and place on a cutting board.
- Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
- Return the shredded pork to the slow cooker and turn to the warm setting.
- In a large saucepan, warm the baked beans over medium heat, stirring frequently, for 6-10 minutes until heated through.
- Once the beans are warm, add the shredded pulled pork and BBQ sauce to the saucepan.
- Stir well to combine and coat the pork with sauce.
- Continue heating, stirring occasionally, for 4-6 minutes until everything is warmed through and the flavors are blended.
- Transfer to a serving bowl or keep warm in the slow cooker on the warm setting.
- Serve hot.
Nutrition
Notes
- Season every surface — Don't just dust the top. Get the taco seasoning and chili powder on all sides and rub it into the meat before it goes in the slow cooker. You want full coverage, not a crust on one side.
- Fat-side up is the right call — As the fat cap renders over 8 hours, it bastes the meat from the top down. Flipping it fat-side down traps the fat and you lose that self-basting effect.
- Use the slow cooker liquid — When you shred and return the pork, there's rendered fat and juices in the pot. Add a few spoonfuls to the saucepan with the beans. It deepens the whole dish.
- Lime juice is the acid that makes it work — Squeeze it fresh. Bottled lime juice works in a pinch but tastes flat next to the richness of the pork. The acid cuts through the fat and lifts the BBQ sauce.
- Make it a day ahead — The pork can be slow-cooked, shredded, and refrigerated overnight. The flavors tighten up and the whole thing reheats in about 10 minutes on the stovetop. If anything, it's better the next day.
- Want the actual tequila? — Add 2 oz. of blanco to the slow cooker before you seal it. It cooks off but leaves a subtle earthiness that fits the flavor profile.
- The most straightforward move: ladle it into a bowl and put cornbread on the side. The beans have enough body and protein to hold their own as a main.
- For tacos, warm your tortillas directly over the flame until they've got some char on them. Spoon in the pork and beans, add coleslaw and avocado slices. The richness of the pork, the crunch from the slaw, the creaminess from the avocado — that's a complete plate.
- Sliders work too. Pile it onto soft rolls with pickled onions and sliced jalapeños. Press the roll slightly after you load it so nothing shifts when you bite in.
- Over rice, use a grain that can absorb the sauce — jasmine or long-grain white. Top with fresh cilantro and squeeze a lime wedge over everything right before serving.
- Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually improve overnight as the pork and beans settle together.
- For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat. Add a splash of water or chicken broth if it's tightened up — it loosens immediately.
- Avoid high heat when reheating. The beans will break down and the pork dries out fast. Medium-low brings it back without losing texture.