Time: 4 hours 15 minutes
Complexity: easily
Servings: 8

If you have a slow cooker, use it to ensure a hot, flavorful dinner awaits you when you get home from work. Simmer smoked pork shoulder with beans, tomato paste, thyme, apple cider vinegar, hot mustard, and maple syrup. Together, these ingredients infuse the meat with a delicious barbecue flavor.

Ingredients:

• 1 cup lightly salted beef broth
• 2 tbsp tomato paste
• 2 tbsp. maple syrup
• 1 tbsp. molasses
• 1 tbsp. apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp hot brown mustard
• 1 tbsp. chili powder
• 1 small leek (white and light green only), halved lengthwise and cut into 1cm wide pieces.
• 700-900 g of smoked boneless pork shoulder
• 2 sprigs of thyme + leaves for serving
• 1 package (450 g) frozen black-eyed beans (about 4 cups), thawed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, black-eyed beans, leeks, tomato paste, maple syrup, chili seasoning, mustard, thyme, syrup

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Preparation:

Step 1
• In a 4-quart slow cooker, combine the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard, and chili powder. Add the leeks and top with the pork; stir in the thyme sprigs. Add the black-eyed beans. Cover and cook on low until the pork is tender, 7 to 8 hours, or on high for 4 hours.
Step 2
• Transfer the pork to a cutting board and slice. Add up to 1 cup of water to the beans in the slow cooker to prevent them from looking dry; serve with the pork. Sprinkle with thyme.

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