Discover the slow-cooked magic of our Crockpot Pork and Beans! The richness of pork combined with the heartiness of beans, with a zesty salsa on the side.

Love crockpot recipes? Try our Crockpot Sweet and Spicy Meatballs or Slow Cooker Chicken Stock.

shredded pork and beans over rice with fresh tomato salsa on top in a red plate.
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Why I Love This Recipe

  • Easy – Crockpot meals truly are a game-changer. Just layer in your ingredients, add plenty of liquid, seal the pot, and let the steady heat work its magic. Hours later, you’ve got a flavor-packed dish with minimal effort.
  • Comforting – Our Crockpot Pork and Beans is one such recipe. Not only is it easy to make, it pairs beautifully with almost anything – coconut lime rice, house salad, or even asparagus frittata. And if you enjoy a bit of a Mexican twist, it’s great for nachos or burritos.
  • Great for Meal Prep – Plus, it’s not just about flavor but also convenience. Make big batches ahead of time – so a delicious, homemade meal is always just a defrost away. Whether you’re making dinner or meal-prepping, this recipe has your back!

Ingredients

Here are some of the ingredients you’ll need to make our pork belly slow cooker recipe. Grab them from your local grocery store:

ingredients for crockpot pork recipe.

For the pork:

  • Pork Shoulder: A cheaper cut of pork, it becomes fall-apart tender after hours in the crockpot while soaking up all the amazing flavors.
  • Black Beans: Provide a hearty texture and earthiness, with plenty of extra protein. 
  • Bacon: Not just for breakfast! In our dish, it lends smoky richness, with its fat deepening the savory notes.
  • Onion: Lays an aromatic foundation, softening the heat and giving both sweetness and depth.
  • Garlic: Throws in a bold punch, helping to balance the ensemble of tastes.
  • Chicken Stock: Every crockpot meal needs plenty of liquid so things don’t dry up. We use chicken stock for extra flavor.
  • Orange: Adds a refreshing tanginess, balancing the savory flavors. We use orange pieces and juice. 
  • Herbs and Spices: Cilantro for its burst of freshness, oregano for its earthy flavor, and paprika for a touch of smoky flavor and warmth.

For the salsa:

  • Tomato: For our salsa base, we like beefsteak tomatoes as they’re easy to slice and dice, but Roma works fine, too.
  • Jalapeno Pepper: Introduces a spicy zing to the salsa, making it lively and tongue-tingling.
  • Red Onion: Adds a crisp texture and a sharp bite to our salsa.
  • Olive Oil: The touch that turns our salsa silky. It offers richness in texture and a nice sheen.

See the recipe card for full information on ingredients and quantities.

Add-Ins

Want to bring something extra to the table and truly make your pulled pork and beans recipe unique? Try adding some of these ingredients:

  • Canned chickpeas: Rinse, drain, then toss in. They provide a lovely nutty creaminess.
  • Corn kernels: Use thawed kernels for a splash of sweetness and color.
  • Chopped kale: Add for a super nutritional boost and a touch of greenery.
  • Red bell pepper: Dice and toss in for their vibrant color and sweetness. 
  • Mushrooms: Sliced or quartered, they bring an earthy flavor and meaty texture.
pork and beans over rice with fresh salsa.

How to Make Crockpot Pork and Beans

Follow these step-by-step instructions to make our delicious pork and beans crock pot recipe. Check the recipe card below if you need more help.

  • Blend the first 4 ingredients until smooth. Mix in salt and pepper.
    two blender photos showing cut up oranges and greens in one, and pureed ingredients in second.
    • Fry bacon until crisp in a skillet, then transfer it to the slow cooker, leaving the drippings in the skillet. Brown pork in the skillet with the bacon drippings.
    two skillet photos showing sauteed bacon in one, and seared pork in second.
    • Place seared pork in the slow cooker, surrounding it with the beans. In the same skillet, sauté onion and garlic. Add spices and cook briefly.
    two photos showing seared pork and beans inside crockpot, and sauteed onions and garlic in skillet.
    • Mix in the orange blend and bay leaf to the onion mixture scraping up the brown bits. Pour into the slow cooker. 
    two photos showing cooked onions with liquid in one, and pork and beans inside the crockpot covered in onion liquid mixture in second.
    • Cook on low for 8 hours. Once tender, shred the pork, discarding the bones and bay leaf. Season as needed.
      shredded pork and beans inside a crockpot.
      • For the salsa, mix all ingredients in a bowl, seasoning to taste. Serve over cooked pork.

      Expert Tips

      Here are some expert tips to help you make the best slow-cooker pork and beans:

      • Tender Treat: For an ultra-tender pork shoulder with deeper flavor, marinate it overnight.
      • Bean There: Don’t skip soaking the black beans if using dried. They’ll cook more evenly, so there are no dreaded crunchy bits.
      • Bacon Upgrade: For a smokier flavor, go for wood-smoked bacon instead of regular.
      • Spice Scale: Remember to adjust the amount of crushed red pepper based on your heat preference. It’s all about balancing the spice!

      Recipe FAQs

      What makes pork and beans taste better? 

      Want to take your pork and beans recipes to the next level? Here are some tips to make everything taste better:

      Firstly, never forget the aromatics. Our recipe includes a number of herbs and spices – these are important. Don’t skimp; they’re the flavor goldmines.

      Second, use high-quality chicken stock for the liquid. Homemade is best, but store-bought is fine – just don’t choose the cheapest option on the shelf.

      Now if you really want to go all out, marinate your pork overnight and sear it golden before entrusting it to the slow cooker. That pork shoulder will thank you. 

      What beans cannot be cooked in a slow cooker?

      Dried red kidney beans can be tricky when it comes to slow cooking. If you plan on using them, you’ll need to soak them overnight, then boil for 30 minutes.

      This is because they contain a natural toxin that might not be fully destroyed at slow cooker temperatures. Alternatively, use canned red kidney beans – they’ve already been prepared properly, so there’s no need to worry. 

      How can I thicken the sauce if it’s too runny?

      If your sauce is a little too runny, cornstarch is the easy solution and something you should always have at hand. Just mix a spoonful with a little cold water, stir it in your sauce, then gently simmer. You’ll notice as it magically thickens. 

      Can I use store-bought salsa instead of making it from scratch?

      Sure thing! We’re all about shortcuts when needed, so store-bought salsa is fine when time’s tight.

      Here’s a little tip: A little sprinkle of fresh cilantro and a tiny squirt of lime juice will give it that homemade edge!

      close up sideview of slow cooker pork and beans on a plate.

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      If you tried this Crockpot Pork and Beans recipe or any other recipes on my website, please leave a star rating and let me know how you like the recipe in the comments below.

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      Crockpot Cuban Pork and Beans with Fresh Tomato Salsa www.littlebroken.com

      Crockpot Pork and Beans

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
      • Author: Katya
      • Prep Time: 45 mins
      • Cook Time: 8 hours
      • Total Time: 8 hours 45 mins
      • Yield: 8–10 1x
      • Category: Main
      • Method: Crockpot
      • Cuisine: Cuban
      Print Recipe

      Description

      Pulled pork with beans in a crockpot in a delicious citrus broth. Served over cooked rice with fresh tomato salsa.

      Ingredients

      Units Scale

      Pork with Beans

      • 2 3/4 cups store bought chicken stock or use my Homemade Chicken Stock recipe to make your own
      • 1 cup orange juice
      • 1/2 cup chopped cilantro
      • 1 medium orange, quartered
      • 1 1/4 tsp. kosher salt, divided
      • 1 1/4 tsp. freshly ground black pepper, divided
      • 4 slices bacon, chopped
      • 1 (2 1/2 lbs.) bone-in pork shoulder
      • 1 lb. dried black beans
      • 2 cups chopped onion
      • 6 garlic cloves, crushed
      • 2 Tbsp. dry oregano leaves
      • 2 tsp. paprika
      • 2 tsp. ground cumin
      • 1 1/2 tsp. crushed red pepper
      • 1 bay leaf

      Tomato Salsa

      • 1 1/2 cups chopped tomato
      • 1 jalapeno pepper, seeded and thinly sliced
      • 3 garlic cloves, chopped
      • 1/4 cup chopped red onion
      • 1/4 cup chopped fresh cilantro
      • 1 Tbsp. extra-virgin olive oil
      • 1 Tbsp. lime juice
      • Kosher salt and black pepper

      Instructions

      1. Combine the first 4 ingredients in a food processor and process until smooth. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.
      2. Place bacon in a large skillet over medium heat; cook until crisp, about 5-6 minutes. Remove with slotted spoon, leaving the drippings in the skillet. Place the bacon in a slow cooker.
      3. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Turn the skillet up to medium-hight heat and add pork to the drippings in the skillet; cook 8 minutes, turning to brown on all sides. Add pork to the slow cooker. Pour uncooked beans around the pork.
      4. Return skillet to medium-high heat. Add onion and garlic; saute for 3 minutes. Add oregano, paprika, cumin, and crushed red pepper; saute 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping browned bits. Pour onion mixture over pork. Cover and cook on low for 8 hours or until pork is very tender and beans are done.
      5. Shred pork; discard bones and bay leaf. Taste for seasoning and add additional salt and pepper, if desired.
      6. In a small bowl, combine tomato, jalapeno, garlic, red onion, cilantro, olive oil, and lime juice. Season with salt and pepper according to taste. 
      7. Serve shredded pork and beans over cooked rice, topped with salsa.

      Notes

      • Bacon: For a smokier flavor, go for wood-smoked bacon instead of regular.
      • Spiciness: If you prefer a spicier taste, feel free to add more red chili flakes.
      • Recipe adapted from Cooking Light

      •  

      Nutrition

      • Serving Size:
      • Calories: 343
      • Sugar: 7.4 g
      • Sodium: 961.2 mg
      • Fat: 15.3 g
      • Carbohydrates: 21.7 g
      • Protein: 29.4 g
      • Cholesterol: 85.4 mg