Brisket / Pulled Pork Pit Beans

Found yourself with Brisket or Pulled Pork leftovers and don't know what to do with them? This is my go to recipe for BBQ leftovers and it's a taste sensation! I regularly serve these at catering events, Pop Ups and at our BBQ Masterclasses with plenty of punters asking for the recipe, so here it is.

Ingredients (fits nicely in a 6ltr slow cooker) -

• BBQ leftovers (Brisket, Pulled Pork) , shredded (approx. 750g - 1kg)

• 6 Rashers of bacon

• 400g Tin crushed tomatoes x 4

• Passata sauce 690g x 1

• Tomato Paste - 2 tablespoons

• 1/2 cup of water

• 375g Jar Barilla Pasta sauce - Red Wine & Garlic

• 400g Tin Red Kidney Beans x 2

• 400g Tin Pinto Beans x 2

• 400g Tin Great Northern Beans x 2

• 400g Tin Black Eye Beans x 2

• Chicken or Vegetable stock - 1/2 cup

• Brown Sugar - 1/3 cup

• Worcestershire sauce - 1/4 cup

• BBQ Sauce - 3/4 cup

• Your favourite BBQ rub - 1 tablespoon

• Hot sauce - 1 tablespoon

• Salt and pepper to taste

METHOD -

• Dice bacon and fry until golden brown

• Drain all beans and wash thoroughly with water

• Place all ingredients into slow cooker

• Stir thoroughly

• Cook on Low for 8-10 hours (mixing through 3 - 4 times during cook)

• Beans also be cooked in a cast iron pot over fire or in your smoker