Yes, double. We know what you're thinking, "Bacon and pulled pork?! Stop the madness!" Well, we ain't gonna stop.
And to echo those tropical flavors even more we added in some grilled pineapple along with jalapeno to reign in some of that thick, saucy sweetness.
Just say "Yes" to adding a little bit of luau into your next barbecue.
SWEET 'n PORKY BAKED BEANS WITH KALUA PULLED PORK AND PINEAPPLE
PREP TIME: 20 minutes
COOK TIME: About 2 1/2 hours, including smoking time
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 8 or more
8 strips of bacon (divided use)
1/2 large sweet onion, such as Texas Sweet or Vidalia, peeled and diced
1/2 red or yellow bell pepper, stemmed, seeded, and diced
1 jalapeno, seeded and diced (throw in the seeds if you like more heat)
2 cloves garlic, minced
3 15-ounce cans beans, such as pinto beans, navy beans, kidney beans, etc. - drained and rinsed
3/4 cups Traeger Regular Barbecue Sauce, or your favorite BBQ sauce
1/2 cup beer, apple juice or cider
1/2 cup packed brown sugar
1/8 cup yellow mustard
1/8 cup molasses
1/2 teaspoon chili powder
1 teaspoon ancho chile powder
1 teaspoon cumin
2 to 3 cups leftover kalua pulled pork
1/2 pineapple, cored, cleaned and cut up into spears
1 1/2 cups panko or other dried bread crumbs
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.
Put a cast iron skillet on the Traeger and lay the strips of bacon in it. Fry the bacon over medium heat until it renders its fat. (about 20 minutes) At the same time caramelize and brown your pineapple by placing the spears directly on the grill grate for about 5 minutes per side.
Remove the bacon strips with tongs and drain on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Add the onion, bell pepper, garlic, and jalapeno to the skillet and sauté until softened, 5 minutes or so.
Meanwhile, chop the bacon into bits.
Tip the vegetables into a large disposable aluminum roasting pan or baking pan and add about two-thirds of the chopped bacon. (You may want to double up on the disposable pans for increased strength and durability.) Also add to the pan the beans, barbecue sauce, beer or apple juice, brown sugar, mustard, molasses, chili powder, ancho chile powder and cumin. Mix well with a large wooden spoon.
Stir in the pulled leftover kalua pork.
Turn the Traeger heat down to Smoke.
Put the roasting pan with the beans on the grill grate and smoke for 1-1/2 hours, stirring occasionally to maximize exposure to the smoke.
Meanwhile chop up the grilled pineapple into bite-sized chunks.
Increase the temperature to 300 degrees and stir the pineapple into the baked beans. Cook the beans until they are hot, bubbling, and thickened, about 1 hour.
Meanwhile, combine the panko bread crumbs with the reserved bacon fat (if you are short on fat, use melted butter) and the remaining bacon bits.
Spread evenly over the top of the beans and let cook during the last 20 minutes or until the panko is toasted and golden.
Serve the baked beans up warm and they will be a sensation at any barbecue!
Sweet n Porky Baked Beans with Kalua Pork Recipe.docx (12.85 kb)