Pork with Maple-Mesquite Baked Beans

Prep Time: 40 minutes
Cook Time: 3 1/4 to 3 1/2 hours
Serves: 8-10
  • One 3 to 3/12 Swift Premium® Boneless Pork Shoulder Butt Roast
  • 1 1.06 ounce package McCormick® Grill Mates® Mesquite Marinade mix
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons sweet paprika
  • 2 teaspoons coarse kosher salt
  • 3/4 teaspoon coarse-ground black pepper
  • 2 teaspoons canola oil
  • Easy Baked Beans
  • 8 ounces bacon, cut in 1/2 inch pieces
  • 1 large yellow onion, chopped
  • 1/2 cup real maple syrup
  • 1/3 cup bottled plain barbecue sauced
  • 3 15 ounce cans beans, drained and rinsed (such as pinto, navy, and/or black beans)
Cooking Directions:
  1. Preheat oven to 325ºF. Pat roast dry with paper towels. Combine 2 teaspoons of mesquite mix, brown sugar, paprika, salt, and pepper. Rub roast with oil, then spice mixture.
  2. Place roast in 4 or 5-quart Dutch oven; add 1/2 cup water. Roast, covered, in oven roast for 2 1/2 hours.
  3. Meanwhile, for beans, set aside 1 teaspoon of remaining mesquite mix. Cook bacon in large skillet over medium-high heat about 5 minutes until brown, but not crisp. Add onion; cook for an additional 3 to 5 minutes or until tender. Remove from heat; stir in syrup, barbecue sauce, beans, and remaining mesquite mix in package.
  4. Remove and discard cooking liquid in Dutch oven. Spoon beans around roast. Cover and continue to roast for 45 to 60 minutes or until instant-read thermometer inserted near center reads 195ºF to 200°F. and pork is tender.
  5. Remove from oven. Stir reserved 1 teaspoon mesquite mix into beans. Let pork and beans rest, covered, for 5 minutes. To serve, slice pork and serve with beans.
Recipe Nutrition Overview
Per Serving
Total fat
Saturated fat
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