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Mason and Dixon Line Pulled Pork and Bean Sandwiches

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“Pulled Pork from the South and Baked Beans from the North combine into one succulent dish.”
20 sandwiches

Ingredients Nutrition


  1. Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 5 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
  2. Meanwhile, preheat oven to 300 degrees F. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
  3. Return bacon to Dutch oven, add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
  4. While the beans cook, combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
  5. Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks or chop using two cleavers and return to pot.
  6. Serve pork and beans on buns with shredded cabbage and pickled vegetables on top.

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