Piggy Baked Beans
A recipe for smokey baked beans that utilises left over pulled pork. A recipe that can be used as a side dish, but equally it is hearty enough for use as a filling snack dish!
Piggy Baked Beans
Whipped bone marrow
- 4 beef shins
- 1 clove garlic
- ½ lemon
- Fresh parsley
- Maldon sea salt
- Black pepper
- 1 large white onion
- 1 tsp smoked paprika
- 3 cloves ground
- 3 cloves garlic
- 1 tin chopped plum tomatoes
- 1 glug Cider vinegar
- 1 tsp brown sugar
- 250 g pulled pork
- 300 ml ham stock
- 1 tin mixed beans
- 1 glug Barbecue sauce
- 50 g whipped bone marrow
From the shins, scoop out raw bone marrow and blend for ten minutes with 1 garlic clove and the juice of ½ a lemon until smooth, glossy & fluffy.
Pass the mixture through a sieve, then stir in a small handful of chopped fresh parsley, a big pinch of Maldon sea salt and a good grind of black pepper.
Keep 50g for the baked beans and freeze the rest in 50g portions for future cooks.
Set up the BGE for indirect at 150 deg C (300 deg F) adding some soaked hickory chunks; or pre-heat your oven to 110 deg C.
Add some olive oil to the Dutch oven and fry the chopped onion, 3 chopped cloves of garlic, 1tsp smoked paprika and 3 ground cloves.
Cook for a few minutes to soften onions and cook out spices.
Next, add the chopped tomatoes, a glug of cider vinegar and the brown sugar.
Smoke on the BGE for an hour, checking to top up with a small amount of water every 15 minutes; or cover and oven cook for about an hour.
After an hour, add about 250g of leftover pulled pork, the ham stock, 50g of the whipped bone marrow and a tin of mixed beans (washed in cold water and drained), before adding a good glug of home-made barbecue sauce.
Add a little more water, if necessary, then cook for a further 30 minutes, checking occasionally to make sure it does not boil dry.
Either serve straight away or store in a jar and leave for a few days to really develop the flavour!!!