Pulled Pork and Beans with Cinnamon BBQ Sauce

This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking. 

Ingredients

2-3 lb pork shoulder roast
1 lb bag of dried red beans

Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme

Instructions

Soak the beans in water overnight, per the instructions on the package.

Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.

While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.

Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans.  Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.

About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.

Heat scale: Mild