Boston Baked Pork and Beans

Boston Baked Pork

1. 1

   Soak the Great Northern beans in plenty of water for 12 hours at room temperature, keeping the water level at least an inch above the beans.

Bean Sauce

2. 2

   Mix all sauce ingredients together until smooth; set aside for marinating the pork and later adding to the beans.

Boston Baked Pork

3. 3

   While the beans soak, combine brown sugar, molasses, kosher salt, ground black pepper, dry mustard, tomato paste, sugar, vinegar, and cloves in a bowl and mix until a thick sauce forms.

4. 4

   Cut several slits into the fat cap of the pork shoulder and coat the entire piece with about one‑third of the bean sauce; refrigerate and marinate for several hours.

5. 5

   Preheat the oven to 260°F (250°F).

6. 6

   Chop and mince a large onion and slice the half‑pound of bacon; spread the onion and bacon over the bottom of a large cast‑iron Dutch oven.

7. 7

   Add the remaining bean sauce to the pot, then stir in the soaked and drained beans.

8. 8

   Pour chicken broth over the beans until they are completely covered.

9. 9

   Sear the marinated pork shoulder in a heavy cast‑iron skillet until all sides are browned, then place the pork on top of the beans in the Dutch oven, pouring any leftover sauce over it.

10. 10

    Cover the pot and bake in the oven for 9 to 10 hours, checking occasionally for overflow and catching any excess liquid on a tray placed on the lower oven rack.

11. 11

    When the cooking time is complete, uncover the pot, skim off excess fat, and remove the pork shoulder; shred the meat and return it to the pot, mixing gently with the beans.

12. 12

    Serve hot, offering the tender pork and rich beans as a hearty main dish.