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.
Cinnamon Barbecue Sauce
- 1 8 ounce can of tomato paste
- 8 ounces water
- 1/2 cup apple cider vinegar
- 1/2 cup Worcestershire sauce
- 2 1/2 tbsp molasses
- 1/4 cup packed brown sugar
- 1 tbsp kosher salt
- 1 tbsp cumin
- 1 tbsp ground black pepper
- 1 tbsp cinnamon
- 1 tbsp garlic powder
- 1 tbsp thyme
Servings: big pot
- 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.
Share this Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023