Circle B Ranch Pulled Pork with Homemade Baked Beans & Corn Bread
The Butt is a well-marbled cut, which can be cooked long and slow. As you cook the Boston butt, especially one from a Circle B Ranch hog, it will become tender and deliciously flavorful.
What could be better for a cool winter night than a Berkshire Pork Butt from Circle B Ranch. We smoked the butt for a couple of hours, but you can also slow cook it in the oven on 300 degrees. I find that either way you get a succulent really good tasting pulled pork dish. Top with Big Johns’ BBQ Sauce, serve with homemade baked beans and corn bread and you have a really good menu for a cool winter night.
Pulled Pork with Homemade Baked Beans & Corn Bread
For the rub I used Big John’s Rub and Seasoning. Delicious.
Mix all the ingredients together.
Take your shoulder butt roast and coat it with Big John’s Rub. Wrap tightly in aluminum foil and let it sit overnight in the refrigerator. Heat the oven to 250 degrees and put the roast in the oven. Cook for 2-3 hours or until tender. You can also smoke the roast before you put it in the oven to finish.
John smoked the Berkshire Butt for 2 hours before we put them in the oven.
When the pork is done take it out of the oven and let it cool. Take it out of the aluminum foil and shred it with two fork or if you are feeling adventurous with your hands. I like to add a little of the drippings of the pan to the pulled pork.
Serve the pulled pork with Big John’s BBQ Sauce.
I really like serving Pulled Pork with Homemade Baked Beans.
Recipe for Honey-Glazed Baked Beans:
- 1 lb dried pinto beans
- 2 medium onions diced (small dice)
- 8 oz Circle B Ranch bacon sliced (cut into lardons)
- 2 cloves garlic-minced
- 1 cup honey (or agave) I used 1/2 honey and 1/2 agave
- 2 tbls ground ginger
- 1 tsp dry mustard
- 1 tsp salt
- Ground black pepper
- Rinse and soak beans.
- Drain and combine 10 cups of water with beans. Bring beans to a boil and simmer for about 45 minutes or until almost tender. Drain the beans and reserve the cooking liquid.
- Preheat oven to 300 degrees.
- Sauté onion, garlic and bacon until the onion is translucent and bacon is a little crispy.
- Add the onion, garlic and bacon into the beans. Add 1 cup honey (or agave), the ginger, dry mustard, salt and pepper and don’t forget the liquid from the beans!
- Cover and bake until the beans are tender. The Joy of Cooking said about 2 1/2 hours, but mine took about 4 hours. I let the beans cool and refrigerated them overnight until I served them
I have tried many different corn breads, but non are as easy and moist as the one from the King Arthur Flour Baker’s Companion cookbook.
- 1 cup unbleached all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup (I use Agave)
- 4 tablespoon butter, melted
- 2 large eggs
- Preheat the over to 425 degree oven. Lightly grease an 8 by 8 square pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder and salt until combined. In a small bowl whisk together the milk, maple syrup (or Agave), melted butter and eggs. Add the liquid mixture to the dry ingredients and mix until just moistened.
- Pour the batter into the prepared pan and bake the cornbread for 20 to 25 minutes, until it is lightly browned and the cake tester comes out clean
What can be more delicious than a Circle B Ranch Boston Butt, Maple Baked Beans and Corn Bread? I can’t think of a thing!! Enjoy!!