Recipe: London Local’s Pork and Beans
Fresh off her win on Food Network Canada’s first season of Fire Masters, London Local co-owner and executive chef Lindsay Porter entertained the crowd on the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival. In between stories of what Guy Fieri was like during the filming of her two Guy’s Grocery Games appearances, chef Porter shared how to turn leftover pulled pork into a sticky sweet pork and beans recipe. Perfect over the campfire, as a BBQ side dish, or served at breakfast with a sunny side up egg – this simple recipe is sure to become a summer favourite.
What you’ll need…
4 cups of cooked pulses (such as lentils, chickpeas and/or white beans)
¼ cup worchestershire
½ white or purple onion diced
1 cup apple cider vinegar
1 cup apple cider (* the rest can be used to drink)
2 Tbsp molasses
1 cup brown sugar
3 Tbsp butter
500 grams pork shoulder (for pulled pork)
2 pork sausages, cooked and sliced into bite-sized pieces
1 . To make the pulled pork from scratch, season with salt and pepper and any preferred spices and slow cook in a slow cooker with half the amount of apple cider vinegar and half the amount of cider and half the brown sugar until fall apart tender (approximately 4-8 hours depending on your slow cooker setting. This can be done a day ahead).
2. Sauté the onion in a heavy bottom pot with the butter until soft.
3. Add the beans and sauté for approximately 5 minutes and add the remaining ingredients including any liquid from the pulled pork and cook until cooked down by half and slightly sticky. Serve warm and enjoy.
* If using pulled pork leftovers, reduce the apple cider vinegar, cider, and brown sugar by half in step three of the recipe.
** London Local uses their house-made sausage for this recipe. If you don’t make your own Alberta pork sausage meat, pick up some from a local butcher or your favourite farmer’s market vendor.