1-First Step: Get the ingredients ready Start by draining and rinsing the pinto beans. Dice the small yellow sweet onion and have your minced garlic, coconut sugar, mustard powder, Worcestershire sauce, and 1 1/2 cups liquid ready to go. This recipe moves fast once the slow cooker starts, so having everything measured first keeps the process simple. Next, trim the boneless pork shoulder if needed and cut it into 4 smaller pieces. Smaller chunks cook more evenly and make shredding easier later. If you are watching fat, trim off any large pieces of excess fat, but do not remove all of it because a little fat helps keep the pork tender and flavorful.

2-Second Step: Build the bean mixture Add all ingredients except the pork to the slow cooker. That means the pinto beans, liquid, coconut sugar, Worcestershire sauce, diced onion, minced garlic, and mustard powder go in first. Stir well so the seasoning spreads evenly through the beans and liquid. This is also the point where you can make a few small adjustments. If you want a sweeter finish, you can lean a little more toward barbecue sauce. If you prefer a stronger tang, use a barbecue sauce with more vinegar notes. For a gluten-free version, double check your sauce and Worcestershire label before adding it.

3-Third Step: Add the pork shoulder Once the base is mixed, nestle the pork pieces into the slow cooker. Try to place them down into the liquid rather than leaving them on top. That helps the meat cook through evenly and soak up the flavor from the beans and sauce. Do not worry if the pork is not fully covered. Slow cookers trap moisture well, and the long cooking time will soften the pork until it is easy to shred. If you are using dried beans instead of canned, remember that they must be soaked and cooked first before using them in this recipe.

4-Fourth Step: Cook low and slow Cover the slow cooker and cook on low for 6 to 8 hours. This long cooking window is important because the pork shoulder needs time to become tender enough to shred. The beans also need that time to absorb the seasonings and take on a richer flavor. Avoid lifting the lid too often. Every time you open the slow cooker, heat escapes and can stretch the cooking time. If you need a general rule, the dish should be left alone while it cooks. That steady heat is what gives slow cooker pork and beans its soft texture and deep flavor. For best results, let the pork cook all the way through. The full low-and-slow time is what makes this recipe work.

5-Fifth Step: Shred the pork When the pork is tender, remove it from the slow cooker and place it on a cutting board or plate. Use two forks to shred the meat into bite-size pieces. The pork should pull apart easily if it has cooked long enough. If it still feels firm, give it a little more time in the slow cooker. Shredding the pork separately gives you more control over the final texture. You can make the pieces chunky or fine, depending on how you like your beans. This also helps the pork mix back into the beans more evenly.

6-Final Step: Return the pork and serve Add the shredded pork back to the slow cooker and stir to combine. Let it sit for a few minutes so the meat absorbs some of the sauce. Then taste and adjust if needed. You might want a little extra sauce, a touch more sweetness, or a small pinch of mustard powder depending on your preference. Serve the slow cooker pork and beans warm on its own, with cornbread, or alongside grilled meats. If you want a strong BBQ meal spread, pair it with a main dish from our grilled BBQ chicken recipe. This recipe also works well for meal prep because the flavor gets even better after sitting for a day.