Tag: pork shoulder

This One-Pot Pork and Beans is Pure Comfort
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This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.
Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.

Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.

Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice.

Make Ahead: Cook up to two days ahead, chill, and reheat when ready.
Hearty Ingredient for Pork and Beans
- Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
- Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
- Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.
Easy Variations
- Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
- No Molasses? Maple syrup or honey both work as an easy swap.
- Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.
Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!

Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!

Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.

Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.
Storing and Saving

Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.

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Pork and Beans

Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

Preheat the oven to 350℉.

Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.

Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.

Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.

In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.

Bake, covered, for 2½-3 hours, or until pork roast is fork tender.

Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.

Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.

Taste and season with additional salt and pepper as needed.

These beans will thicken and have even more flavor when reheated, so feel free to make ahead.

Add a dash of hot sauce or chili flakes if you like a little heat.

*If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil

Calories: 222 | Carbohydrates: 24g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 496mg | Potassium: 621mg | Fiber: 1g | Sugar: 20g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 21, 2025
Cider Braised Pork Shoulder – Simply Scratch
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This Cider Braised Pork Shoulder is so tender and delicious. A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner. Yields 6 to 8 servings.

Ever since the first cold wisps of fall I’ve been dying to braise something. Anything. Everything.

So last week I picked a beautiful sunny yet slightly chilly day, I hit play on my favorite playlist and took out my favorite dutch oven.

If I had to pick my favorite thing to braise, it would be a pork shoulder. Or venison. But being that I had a pork shoulder that I had planned to throw in the slow cooker to make carnitas with, but didn’t because that would involve me going down into our basement storage area and find it, and well, as you can see I’d rather braise in my Staub.

Being that I live in Michigan there’s a cider mill right around the corner from us, so come fall, we always have apple cider in our fridge. Therefore I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.

To Make This Cider Braised Pork You Will Need:
- avocado oil
- bone-in pork shoulder
- kosher salt
- freshly ground black pepper
- onion
- carrots
- celery
- garlic
- apple cider
- low-sodium chicken broth
- fresh thyme sprigs
- rainbow carrots
Prep The Pork Shoulder:

Preheat your oven to 300°F (or 150°C).

Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high.

While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

Next, sear the meat for 3 to 5 minutes on all sides.

If the roast is sticking, give it another minute and try again.

While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.

Once you’ve seared the pork, remove to a clean plate and set off to the side.

Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot.

Nestle the pork shoulder into the vegetables in the pot.

Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth.

Lastly, add in 8 sprigs of fresh thyme.

Cover and slide into your preheated oven for 3 hours.

In the last 10 minutes of cooking, prep 10 rainbow carrots. If you can’t find them, you can of course use regular carrots.

After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). The pork will be fall-apart-tender and your home should be smelling incredible.

Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard.

Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

Using a slotted spoon, remove the veggies, garlic and thyme stems and transfer to a bowl. They’ve done their job flavoring the braising liquids. Allow these to cool before throwing away.

Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top.

Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

Use tongs to add the pork back into the pot with the braising liquids.

Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until the carrots are fork tender.

The carrots will cook and the pork will get a little crispy on the top.

Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash.

Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

This luscious and tender cider-braised pork is simple, scrumptious and perfect for cooler fall or chilly winter days.

Enjoy! And if you give this Apple Cider Braised Pork Shoulder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Cider Braised Pork Shoulder

A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner. Yields 6 to 8 servings.

Prep Time: 25 minutes

Cook Time: 3 hours 50 minutes

Total Time: 4 hours 15 minutes

2 tablespoons avocado oil

4 pounds bone-in pork shoulder

kosher salt

freshly ground black pepper

1 large yellow onion, chopped

2 carrots, roughly chopped

2 ribs celery, roughly chopped

3 cloves peeled fresh garlic, smashed

2 cups apple cider

1 cup low-sodium chicken broth

8 sprigs fresh thyme

10 rainbow carrots, cut into 1/2 inch pieces (or use regular)

1 tablespoon chopped fresh parsley leaves

Preheat your oven to 300°F (or 150°C).

Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high. While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

Once the oil is hot, sear the pork for 3 to 5 minutes on all sides. While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.Once you’ve seared the pork, remove to a clean plate and set off to the side.

Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot. Nestle the pork shoulder into the vegetables in the pot. Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth. Lastly, add in 8 sprigs of fresh thyme. Cover and slide into your preheated oven for 3 hours.

In the last 10 minutes of cooking, prep the rainbow carrots. After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard. Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

Using a slotted spoon to remove the veggies, garlic and thyme stems and transfer to a bowl, let cool before discarding. Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top. Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

Use tongs to add the pork back into the pot with the braising liquids. Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until fork tender.

Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash. Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 317kcal, Carbohydrates: 18g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 93mg, Sodium: 189mg, Potassium: 916mg, Fiber: 3g, Sugar: 11g, Vitamin A: 15430IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on October 21, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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September 16, 2025
Slow Cooker Pork Carnitas – Simply Scratch
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In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy. Yields approximately 6 (4-ounce) servings.

I love carnitas.

And I’ve found the best way to make them at home is in the slow cooker.

This is far from traditional carnitas… but in this day and age, unless you’re in a kitchen in Mexico, standing over a copper pot with someone who’s been turning out carnitas since they could hold a spoon, then how could any carnitas be called authentic? But what I can call this recipe is amazing.

In this recipe, a seasoned pork shoulder cooks low and slow with onions, garlic and citrus juice until it’s fall apart tender. The hardest part? Figuring out what you want to use it in… tacos? nachos? burritos? Decisions – decisions.

To Make These Slow Cooker Pork Carnitas You Will Need:
- boneless pork shoulder – An inexpensive cut from the shoulder of a pig that has great flavor and texture.
- kosher salt – For seasoning the pork and will also enhance the flavors in this recipe.
- freshly ground black pepper – Adds distinct bite and flavor.
- avocado oil – Used for helping the herbs and spices adhere to the pork.
- oregano – Mexican oregano is preferred. I’ve linked the one I use in the printable recipe near the end of the post.
- cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
- coriander – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
- white onion – Or substitute with a yellow onion.
- jalapeño – I leave the seeds and ribs intact but you can remove them if desired. I don’t notice the meat to be spicy when I leave them in.
- garlic – Adds subtle yet distinct punchy flavor.
- orange – Lends acidity, moisture and adds delicate citrus flavor.
- lime – Lends acidity, moisture and adds delicate citrus flavor.
Prep The Pork:

Pat-dry a 4 pound boneless pork shoulder roast. Season it heavily with 1 tablespoon kosher salt and lots of freshly ground black pepper. Set this off to the side for a moment.

Then in a small bowl add three tablespoons of avocado oil, 2 teaspoons of dried oregano (Mexican oregano if possible), 1 teaspoon cumin and 1/2 teaspoon ground coriander.

Whisk to combine.

Pour this over the pork shoulder.

Use your impeccably clean hands to rub the oil mixture over the pork, massaging it into the meat.

Prep the veggies and citrus:

Next roughly chop up 1 large white onion, 1 jalapeño and smash and peel 6 cloves of garlic.

Add the onions, garlic and jalapeño to the bottom of your slow cooker.

Then place the pork on top.

Squeeze juice from both the orange and lime halves over the pork.

Throw the squeezed orange and lime halves into the slow cooker as well.

Slow Cook The Pork:

Cover and allow the slow cooker to do its thing. I prefer to cook my pork on low for 10 to 12 hours, however you can cook it on high for 6 to 8 hours.

By now your home should be smelling amazing.

Shred and Fry The Pork:

Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat.

Discard any pieces of fat.

Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder.

Cook until a deep golden crust form, then toss and continue to crisp the pork.

It’s nearly impossible to NOT snack as you go. My girls where all up in my face trying to steal more pieces.

What To make With Slow Cooker Pork Carnitas:

Ways To Use Leftover Pork Carnitas:
- Add to potato skins with cheese and any desired add-ins.
- Serve in a salad and maybe dressed with cilantro ranch.
- Toss with roasted potatoes and veggies and serve with a fried egg on top.
- Add to soup or tuck into sandwiches.
- Top crispy French fries with pork carnitas, cheese, pico and guacamole.
Enjoy! And if you give this Slow Cooker Pork Carnitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Slow Cooker Pork Carnitas

In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.

Prep Time: 25 minutes

Cook Time: 10 hours

Total Time: 10 hours 25 minutes

4 pounds boneless pork shoulder

1 tablespoon kosher salt

freshly ground black pepper

3 tablespoons avocado oil, or extra light olive oil

2 teaspoons dried oregano, I use Mexican oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 orange

1 lime

1 white onion, roughly chopped

1 jalapeno, roughly chopped

6 cloves fresh garlic, smashed and peeled

Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.

In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.

To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.

Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.

Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.

Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.

Once golden, serve in tacos, burritos or on nachos etc.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: The amount of pork a (uncooked) 4 pound pork shoulder will yield is roughly about 1½ to 1¾ pounds cooked.

Serving: 4ounces, Calories: 473kcal, Carbohydrates: 7g, Protein: 69g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 181mg, Sodium: 1328mg, Potassium: 1250mg, Fiber: 1g, Sugar: 3g, Vitamin A: 93IU, Vitamin C: 18mg, Calcium: 56mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Mexican
This recipe was originally posted on April 18, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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July 14, 2024