Over Carolina-style Mustard BBQ Baked BeansServes 6
Nothing hits the spot like pork and beans. You can add a Southern note to this dish by replacing the typical ketchup-type sauce with a Carolina-style, mustard-based sauce.
- 1 Pork Shoulder, butterflied, trimmed of excess fat, cut into 2-inch cubes
- 2 tsp. Kosher Salt
- 2 tsp. Granulated Garlic
- 2 tsp. Black Pepper
- 2 tsp. Sugar
- 12 Skewers, metal, 12” long
- As Needed: Smoke Chips
- 1-1/2 cups Yellow Mustard
- 1 cup Cider Vinegar
- 1 cup Honey
- ¼ cup Sherry Peppers Sauce (Bermudian condiment that tastes akin to spicy Worcestershire sauce)
- 1 tsp. Lawry’s Garlic Seasoning
- 1/2 lb. Bacon, diced
- 1 Onion, Spanish, minced
- 6 cups Great Northern Beans
- 1/4 cup Brown Sugar
- 1 cup Mustard Sauce (above)
- Mix together the salt, garlic, pepper and sugar. In a medium mixing bowl, combine the mixture with the pork cubes and toss well. Thread the pork cubes onto the skewers, dividing evenly. Place on a platter, cover and refrigerate overnight.
- To create the mustard sauce, in a small bowl, whisk together the mustard, vinegar, honey, sherry peppers sauce and garlic seasoning. Cover and refrigerate until ready to use.
- Prepare a smoker. Smoke the kebobs at 240 degrees until nicely colored and tender (according to your employed smoking method, approximately 2 hours). Brush with some of the prepared mustard sauce and continue to cook for another 30 minutes. Once the sauce has “glazed” the pork, place the kebabs into a disposable foil pan, cover tightly with foil, and cook for another 30 minutes.
- Preheat oven to 350 degrees F. In a wide, shallow, straight-sided frying pan, over medium heat, brown the bacon dice until rendered and beginning to crisp. Add the onions and continue to cook until they are tender and beginning to brown slightly. Add the beans, brown sugar and 1 cup of the mustard sauce and bring to a simmer. Place into the oven and bake until brown and bubbly on top.
- Serve the smoked pork kebobs over the beans with any remaining sauce on the side.