Slow Cooker Baked Bean Pork
IntroductionAdapted from Once A Month Mom, the original uses chicken and black beans along with the red (1 can each and 2 cans pinto beans). Nutrition information is for pork as stated below. Adapted from Once A Month Mom, the original uses chicken and black beans along with the red (1 can each and 2 cans pinto beans). Nutrition information is for pork as stated below.
1.5 pounds boneless pork top loin chops, trimmed
8 ounces tomato sauce
15 ounces red beans, drained and rinsed
15 ounces black beans, drained and rinsed
30 ounces pinto beans, drained and rinsed
1 cups chopped onion
0.5 cups brown sugar
0.5 cups vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon mustard
1 teaspoon minced garlic
0.5 teaspoon Tabasco sauce
1 teaspoon pepper
The pork loin chops I had were double thick, so I halved them to make them thinner.
The sauce seemed really vinegary before cooking, so I added an extra 1/4 cup of sugar - after cooking, I can see this wasn't necessary. Also added ketchup and bacon bits for thickening & flavor, respectively.
Place all ingredients in crock pot. Cover, cook on high 3-4 hours or 6-7 hours on low.
Place all ingredients in gallon freezer bag, label and freeze. To serve: Thaw in refrigerator overnight, place in crock pot, cover and cook 3-4 hours on high, or 6-7 hours on low.
Serving Size: Makes 4 large servings.