Mason and Dixon Line Pulled Pork and Bean Sandwiches Recipe

Name: Mason and Dixon Line Pulled Pork and Bean Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried navy beans or 1 lb dried great northern beans; 4 ounces thick slab bacon, cut into 1-inch pieces; 1 (10 lb) bone-in pork shoulder, skin on and at room temperature; salt & freshly ground black pepper, to taste; ¼ cup packed light-brown sugar; 1 tablespoon packed light-brown sugar; ¼ cup blackstrap molasses (unsulphured) or ¼ cup packed dark brown sugar; 1 tablespoon blackstrap molasses (unsulphured) or ¼ cup packed dark brown sugar; ¼ cup ketchup; 1 teaspoon salt; 3 cups water; 3 tablespoons white vinegar; 2 red onions, sliced into rings; 3 jalapeno chiles, sliced lengthwise; 1 ½ cups cider vinegar; ¼ cup granulated sugar; salt, to taste; 20 kaiser rolls or 20 hoagie rolls; 12 head green cabbage, shredded

Servings: persons

1 lb dried navy beans or 1 lb dried great northern beans
4 ounces thick slab bacon, cut into 1-inch pieces
1 (10 lb) bone-in pork shoulder, skin on and at room temperature
salt & freshly ground black pepper, to taste
¼ cup packed light-brown sugar
1 tablespoon packed light-brown sugar
¼ cup blackstrap molasses (unsulphured) or ¼ cup packed dark brown sugar
1 tablespoon blackstrap molasses (unsulphured) or ¼ cup packed dark brown sugar
¼ cup ketchup
1 teaspoon salt
3 cups water
3 tablespoons white vinegar
2 red onions, sliced into rings
3 jalapeno chiles, sliced lengthwise
1 ½ cups cider vinegar
¼ cup granulated sugar
salt, to taste
20 kaiser rolls or 20 hoagie rolls
12 head green cabbage, shredded

1
Place beans in a pot; add water to cover by 3 inches.
2
Bring to a boil, and cook for 5 minutes.
3
Remove from heat.
4
Let stand, covered, for 1 hour.
5
Drain.
6
Meanwhile, preheat oven to 300 degrees F. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes.
7
Transfer bacon to a plate using a slotted spoon.
8
Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes.
9
Flip, and repeat on opposite side.
10
Return bacon to Dutch oven, add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt.
11
Add water to cover (about 3 cups).
12
Cover, and bring to a simmer.
13
Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
14
While the beans cook, combine onions and jalapenos in a bowl.
15
Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan.
16
Cook until sugar dissolves, about 4 minutes.
17
Pour pickling liquid over onions and jalapenos.
18
Let cool.
19
Transfer pork shoulder to a cutting board.
20
Stir white vinegar into beans.
21
Shred pork using two forks or chop using two cleavers and return to pot.
22
Serve pork and beans on buns with shredded cabbage and pickled vegetables on top.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb dried navy beans or 1 lb dried great northern beans, 4 ounces thick slab bacon, cut into 1-inch pieces, 1 (10 lb) bone-in pork shoulder, skin on and at room temperature, salt & freshly ground black pepper, to taste, and more.

Yes, Mason and Dixon Line Pulled Pork and Bean Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mason and Dixon Line Pulled Pork and Bean Sandwiches

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