# Smoked Pork Butts and Jazzed Up Baked Beans

A recipe for smoking pork butts and making jazzed up baked beans for a crowd.

- Servings: 20 servings
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 large pork butts
- paper towel
- mustard
- all-purpose barbecue rub
- 1 cup apple juice
- 2 cans Bush's original baked beans
- diced sweet onion
- brown sugar
- diced jalapenos
- minced garlic
- barbecue sauce
- ketchup
- mustard
- 1 package cooked and chopped bacon

## Instructions

1. Pat the pork butts dry with a paper towel.
2. Slather the pork butts with mustard, using it as a binder, and rub it all over the meat.
3. Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
4. Flip the pork butts over and repeat the same seasoning steps on the other side.
5. Heat the pellet smoker to 200
omenclatured_degrees.
6. Place the pork butts in the smoker and let them cook all night.
7. After about 10 hours, when the pork butts are temping around 165 to 170
omenclatured_degrees, remove them from the smoker.
8. Add each pork butt into a foil tray with about a cup of apple juice.
9. Wrap the foil trays tightly with foil and place them back on the smoker.
10. Bump up the smoker temperature to about 250
omenclatured_degrees.
11. Add a couple cans of Bush's original baked beans into a foil tray.
12. Add diced sweet onion, brown sugar, diced jalapenos, minced garlic, barbecue sauce, ketchup, mustard, and a whole package of cooked and chopped bacon to the beans.
13. Mix all the bean ingredients together.
14. Place the beans on the smoker with the pork butts to start cooking.
15. Stir the beans about every 30 minutes until they are bubbling and cooked all the way through.
16. Once the pork butts are cooked, pull them off the smoker and let them rest for about an hour.
17. Shred the pork.
18. Wrap the shredded pork and cooked beans tightly in foil.
19. Place everything in a cooler, ready to be served.

## Equipment

- pellet smoker
- foil tray
- foil
- cooler

## Tips

- Pat pork butts dry with a paper towel before slathering with mustard.
- Don't forget to season all sides and edges of the pork butt.
- Stir the beans every 30 minutes until bubbling and cooked through.

## Source

- Original video: https://www.facebook.com/reel/1552906362070324
- Recipe page: https://www.cliprecipe.com/recipe/453b4115-3dbd-42f2-825a-27cba3a4ba31
- Extracted: 2026-03-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt