Homemade Pork and Beans are hearty, sweet, tangy, and loaded with serious flavor. We’ve included instructions for the oven, slow cooker, and instant pot to make this the easiest pork and beans ever!
Public Service Announcement from The Stay At Home Chef: stop buying your pork and beans in cans from the store and start making it from scratch! We know how easy it is to just reach for the canned variety, and sometimes, it might even be necessary. But we promise you, once you taste homemade pork and beans, you’ll never go back to store-bought. Bring this to your next backyard BBQ, and everyone will be asking for this recipe!
Do I need to drain the beans?
You absolutely do not want to drain your beans. That liquid is what will make your sauce extra flavorful.
How to Control Sodium in Homemade Pork and Beans:
Opt for low sodium canned beans to minimize the salt content in this dish. Make sure to perform a taste test towards the end to make sure it doesn’t need any more salt added.
What if I don’t have an oven-safe skillet?
Don’t worry if you do not have an oven-safe skillet. You can always use a regular skillet on the stovetop, and then transfer to an oven-safe baking dish when you’re ready to bake.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat either in a skillet on the stovetop over medium-low heat, or in the microwave in 30-second increments until warmed through.
If you like this recipe, you may be interested in these other delicious side dish recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Homemade Pork and Beans
- 1 pound thick-sliced bacon , diced
- 1- 1 1/2 pounds pork butt , cubed 2×2 inch
- 1 medium onion , diced
- 48 ounces canned navy, pinto, or cannellini beans , undrained
- 2 cups ketchup
- 1/4 cup brown sugar
- 2 tablespoons ground mustard , wet variety
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- Preheat oven to 300 degrees Fahrenheit.
- Heat a large skillet over medium-high heat. Add in bacon and cubed pork and cook until it starts to render out the fat and brown. Add in the onion and cook alongside the bacon and pork for about 6-8 minutes, or until bacon and onion have started to brown.
- In a bean crock or large oven-safe dish, add the pork, onion mixture, and undrained beans.
- Pour the sauce mixture over the beans and stir until all is coated.
- Cook in oven for 2 1/2-3 hours and serve hot.
- Add in the sauce ingredients- ketchup, brown sugar, ground mustard, garlic powder, and pepper. Stir until well combined.
Slow Cooker Instructions
- Follow all instructions for the stovetop to cook the bacon, pork, and onions. Once cooked, transfer them to a 5-8 quart slow cooker. Add in the beans and sauce ingredients. Stir until well combined.
- Cover and cook on low for 4-6 hours.
Instant Pot Instructions
- Using the sauté setting on your Instant Pot, cook the bacon and cubed pork until the fat starts to render, the bacon starts to crisp and the pork cubes start to brown. Add onion and cook 6-8 minutes, until onion has started to brown. Remove most of the grease except for about 2 tablespoons.
- Add the sauce mixture and stir until combined.
- Put the lid on and set pressure release valve. Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
- Add beans to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
- Carefully turn pressure release valve to venting to quick release pressure. Then serve hot.