We took our Homemade Smoked Baked Beans recipe up a notch by folding in a generous helping of pulled pork. These Smoked Pulled Pork Baked Beans work beautifully as a hearty main or an irresistible side for summer BBQs, cookouts, or potlucks. Ditch the canned stuff—once you try a homemade pan of baked beans smoked with pork, you’ll understand why.
Smoked Pulled Pork & Beans
Canned baked beans are convenient, but homemade versions deliver depth, texture, and a smoke-kissed flavor that canned options can’t match. When you add tender smoked pulled pork, the dish transforms into something you might want to serve as the centerpiece of your meal. These beans transport and reheat well, and they can stay warm in a slow cooker without losing quality—ideal for potlucks and tailgates.
This recipe is flexible: follow the suggested two-hour smoke for great results, or extend the time for a deeper smoke profile. If the sauce reduces too much during a long smoke, simply loosen it with a splash of beer or a bit of water to keep the texture saucy and satisfying.
75+ Essential Traeger Recipes
Recipe Shopping List
You likely have many of these pantry items on hand. Below is a quick shopping list—refer to the recipe card later in the post for exact amounts and full instructions.
- Ketchup
- Dark brown sugar
- Beer
- Apple cider vinegar
- Yellow mustard
- BBQ rub
- Smoked pulled pork (or leftovers)
- Great Northern beans
- Navy beans
- Onion
Check out our Brisket Baked Beans too!
How To Make This Recipe
Here’s a concise overview so you know what to expect. The full recipe below includes exact ingredient amounts and step-by-step directions.
- Preheat – Set your smoker to 220°F (about 105°C).
- Prepare the sauce – Combine ketchup, dark brown sugar, beer, apple cider vinegar, mustard, and your favorite rub for a balanced, tangy-sweet sauce.
- Assemble – Drain the beans and combine them with diced onion and the sauce in a grill-safe pan. Stir in smoked pulled pork.
- Smoke – Place the pan in the smoker for about an hour, stir gently, then continue smoking another hour or until the sauce reduces and melds.
- Finish & serve – Adjust consistency with a splash of beer if needed, then serve hot as a main or side.
More great Traeger Side Dishes to pair with this!
Recipe FAQ
Cover the pan with foil and refrigerate, or transfer leftovers to an airtight container. You can also freeze portions in a freezer-safe bag for longer storage.
What’s the best way to reheat leftovers?
Leftovers reheat well in the microwave. Alternatively, warm them on the stovetop or in a slow cooker until heated through.
Can I substitute another meat for the pulled pork?
Yes. Leftover brisket works wonderfully, and other smoked meats like chopped ham or shredded smoked chicken will also complement the beans.
Our Smoked Pulled Pork recipe pairs perfectly with this dish.
Pin For Later
OWYD Everything Rub – available now!
A sprinkle of a versatile rub can enhance the flavor, but any good BBQ rub will work. Use what you like to boost the savory, smoky notes.
Smoked Pulled Pork Baked Beans
Tangy, smoky, and packed with tender pulled pork, these baked beans are a crowd-pleaser. They make excellent leftovers, travel well, and are perfect for feeding a group at a BBQ or potluck.
Prep Time: 10 minutes
Cook Time: 1–2 hours (depending on how long you smoke)
Total Time: 1 hour 10 minutes (approx.)
Ingredients
Sauce
- 2 cups ketchup
- 1 cup dark brown sugar
- 1 cup beer
- 1/4 cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon OWYD Everything Rub (or your favorite BBQ rub)
Beans & Meat
- 2 cups smoked pulled pork
- 2 cans Great Northern beans, drained
- 2 cans Navy beans, drained
- 1 small onion, diced
Instructions
- Preheat your smoker to 220°F (105°C). Spray a grill-safe pan with cooking spray or use a disposable foil pan.
- Whisk together all sauce ingredients until smooth and combined.
- Place the drained beans and diced onion in the pan. Pour the sauce over them and stir gently to combine. Fold in the smoked pulled pork.
- Set the pan in the smoker and close the lid. Smoke for about one hour, then stir gently.
- Return the pan to the smoker and continue cooking for another hour, or until the sauce has thickened and everything is hot and melded. For a longer, deeper smoke, continue up to 4–5 hours, adding a splash of beer if the sauce reduces too much.
- Remove from the smoker and let rest briefly before serving. Adjust seasoning to taste.
Recommended Tools
- Grill-safe or disposable foil pan
- Quality smoker or pellet grill set to a steady 220°F
- Good oven mitts and a sturdy spoon for stirring
Nutrition Information (estimate)
Yield: 12 servings • Serving Size: 1
Calories: 275 • Total Fat: 2g • Protein: 11g • Carbohydrates: 50g • Sugar: 31g • Sodium: 668mg
Nutrition data is an estimate. If you require precise values for medical reasons, consult a reliable nutrition resource.