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5 from 4 votes

Crispy n' Juicy Roasted Pork Shoulder and Beans

This recipe for Crispy n' Juicy Roasted Pork Shoulder and Beans feeds a crowd!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: pork and beans
Servings: 12
Author: Free Spirit Eater


  • 4 Pork Shoulders 4-5 lbs each room temperature for 30 mins

For the Spice Mix:

For Beans:

  • 15 cans of red beans
  • ½ head of garlic crushed
  • ½ a Spanish onion rough chopped
  • 3 stalks of celery split and diced
  • 10 baby carrots roughly chopped
  • 3 bay leaves
  • Enough water to just cover the beans
  • Salt to taste
  • 2 tablespoons vegetable oil


  • Pre-heat oven to 325 degrees Fahrenheit.
  • Score the fat cap, make sure to not hit the meat. (Tic tac toe board on the fat ONLY)
  • Proceed to massage the shoulder with the spice rub, just enough to generously coat.
  • Place in a deep pan in the oven 3 hours; feel free to baste it every half hour for optimum flavor.
  • Allow cooling at least 20 minutes before slicing; do not prematurely remove the fat cap. Let the juices settle.
  • Slice and serve warm.
  • Recipe for Beans:
  • In a large rondeau heat oil on medium high, add garlic and vegetables. Season lightly with salt and sauté until translucent.
  • Add bay leaves, beans and enough water to cover the beans. Bring up to a boil for 1-2 minutes and drop it back down to medium high. Cook for one hour. Stir occasionally. Season if necessary.