Pulled pork with BBQ baked beans

Ingredients for 6 servings:

• 3 kg pork neck in one piece, alternatively pork shoulder or roast
• 50 g spice mix (coffee rub), see my recipe in the database
• 5 onions
• 1 garlic clove(s)
• 600 ml barbecue sauce, e.g. B. Mississippi Original
• 400 ml broth
• 50 ml Worcestershire sauce
• 6 cans of baked beans in tomato sauce, e.g. from Heinz
• 250 g bacon cubes
• 100 ml maple syrup
• 100 g flour
• 100 ml water, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 hours; Total time approx. 1 day 30 minutes

First, marinate the piece of pork neck with the coffee rub 12-24 hours before you begin and let it sit in a sufficiently large casserole dish in the refrigerator. There must also be room in the dish for the BBQ marinade. For the BBQ marinade, the next step is to dice three onions and the garlic clove and place them in a bowl. Add the Worcestershire sauce, stock, and barbecue sauce and mix everything well. Pour the marinade over the pork neck and, covered, place it in the oven at 80-90°C for 10-12 hours. For a smaller piece of meat up to 1-1.5 kg, a cooking time of 8 hours is sufficient. For the baked beans, finely dice the remaining two onions and sauté them in a sufficiently large pan or saucepan until translucent. Then add the diced bacon and cook until toasted aromas develop on the bottom of the pan. Add the maple syrup and let it caramelize. Then deglaze everything with the baked beans and simmer gently. The baked beans don’t really need to be seasoned with salt because of the bacon bits. If you like, you can serve the baked beans as is, but it would be a shame to lose the BBQ marinade from the meat. You can find the recipe for the baked beans in the database under the name “BJ’s Trail Beans.” Half an hour before the meat is finished cooking, remove the BBQ marinade from the casserole dish and add it to the baked beans. You can use either the entire marinade or just half. The other half or all of the marinade can be frozen and used as stock for a later dish. If the baked beans are too runny due to the marinade, thicken them with the cold roux made from flour and water. The water must be cold, otherwise the roux will become lumpy. Alternatively, you can use a sauce thickener for dark sauces. Bring the baked beans to a boil, stirring constantly. Stirring is important at this point, otherwise the sauce will stick to the bottom. After the cooking time, remove the meat from the oven and pull it apart with two forks. If using pork shoulder or roast pork, remove the bones and rind first. Arrange everything on a plate. Done! The pulled pork also tastes great in a bun.