Black and red beans with tender pieces of pork shoulder simmered in a homemade sweet BBQ sauce with brown sugar, garlic and tomato sauce for a fusion of BBQ pork and chili.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
295 Calories
Recipe Instructions
Step 1
To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
Step 2
To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
Step 3
Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.
Ingredients
½ teaspoon salt
1 teaspoon onion powder
2 tablespoons cider vinegar
½ cup vegetable broth
1 teaspoon chili powder
2 tablespoons Dijon mustard
1 teaspoon chopped parsley
1 teaspoon sour cream
1 tablespoon finely chopped garlic
½ cup firmly packed brown sugar
1 (15 ounce) can black beans, drained, rinsed
1 tablespoon Pure Wesson® Vegetable Oil
2 (8 ounce) cans Hunt's® Tomato Sauce
1 pound boneless pork shoulder, cut into 1/2-inch pieces
