The substitute of beans for half of the meat makes this a cheap meal too.
Its simmers in the oven for several hours and gets served over rice or on a bun.
I usually make a coleslaw to go with it.
BBQ Pulled Pork and Beans
(recipe from Spilling the Beans Cookbook)
olive oil, for cooking
1-2 lb pork tenderloin
2 C cooked red kidney beans (or a 19 oz can), rinsed and drained
2 C cooked navy beans or white kidney beans (19 oz can), rinsed and drained
1/2 C ketchup (I used 1/4C chili sauce, 1/4C ketchup)
1/4 C maple syrup
1/4C cider vinegar (red or balsamic works too)
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp dijon or yellow mustard
2-3 garlic cloves, minced
a few shots of hot sauce
1/4 cup a favourite BBQ sauce, optional
In a dutch oven, brown pork on all sides (in a little oil, if the meat is lean.)
Add all other ingredients except the BBQ sauce and mix it up in the pan. (You may need to lift the pork up so all the sauce ingredients blend well.)
Cover and cook in a 300 degree F oven. Cook for 3-4 hours.
You can also do this in a slow cooker on low for 6-8 hours.
Skim any fat off the surface and shred pork with two forks.
Stir in BBQ sauce, if using.
Serve over rice or on a bun, sloppy joe style.