Pork and Beans

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• 2 slices Bacon
• 1 1/2 lb Pork shoulder
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 each Onion
• 2 cloves Garlic
• 3/4 cup Reduced sodium chicken broth
• 1/3 cup Ketchup
• 2 2/3 tablespoons Molasses
• 1 1/2 tablespoons Brown sugar
• 1 tbsp Apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tsp Mustard powder
• 28 oz Canned baked beans
• 7 1/2 oz Navy beans

1. Preheat the oven to 350℉.
2. Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.
3. Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2 to 3 pieces at a time to the Dutch oven and brown them on all sides, about 2 to 3 minutes on each side. Transfer the seared pork to a plate.
4. Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.
5. In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.
6. Bake, covered, for 2½ to 3 hours, or until pork roast is fork tender.
7. Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.
8. Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.
9. Taste and season with additional salt and pepper as needed.