Head Country


Head Country

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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.

BBQ Basics


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

Cooking Instructions

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!