I'm not really a huge fan of pork, but this recipe drew me in and before long, I was filling up my slow cooker with beans and pork. When I came home from work the aroma was wafting through the house, and my teenager practically stood over the slow cooker, drooling into it until dinner was served. I must admit this is likely one of the only pork recipes I will ever make, because it was so delicious I can't imagine not having it again. Slow cookers are great for when you want to keep the oven free, and if you make this for a barbecue it's a great way to fix something that you can forget about while you prep everything else-and it won't heat up the kitchen!
1 to 2 lb pork tenderloin
one 19 oz can kidney beans, rinsed and drained
one 19 oz can white kidney beans, rinsed and drained
1/2 cup ketchup
1/4 cup honey or maple syrup
1/4 cup of balsamic vinegar
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp grainy mustard
3 garlic cloves, crushed
1/4 cup barbecue sauce
Combine all ingredients except the pork and barbecue sauce. In a large skillet, brown the pork on all sides over medium heat. Add to the slow cooker, then cook for 6-8 hours on low. Skim off the fat, then stir in the barbecue sauce and pull apart the pork with two forks. Stir well to mix everything together.
Serve the pork and beans over buns, with rice, or by itself with a tossed green salad.
Adapted from Spilling the Beans