1-First Step: Mix the bean baseStart by adding the pinto beans, BBQ sauce, coconut sugar, Worcestershire sauce, diced onion, minced garlic, and mustard powder to your slow cooker. Stir everything together so the seasoning is spread evenly through the beans. This creates the flavor base that the pork will cook in, and it keeps the bottom of the slow cooker from tasting flat.Make sure the beans are drained and rinsed before they go in. That helps reduce extra salt and keeps the sauce from getting too thick too quickly. If you are using a smaller slow cooker, stir carefully so the ingredients are evenly distributed.

2-Second Step: Prepare the porkTake 2 pounds of boneless pork shoulder and cut it into 4 smaller pieces. This helps the pork cook more evenly and makes it easier to shred later. If you see a lot of thick fat on the outside, trim off any excess, but leave some fat in place because it adds flavor and helps the meat stay juicy.Place the pork pieces into the slow cooker and nestle them down into the bean mixture. The meat does not need to be fully submerged. As it cooks, the pork will release juices and blend right into the sauce.

3-Third Step: Cook low and slowCover the slow cooker and cook on low for 6 to 8 hours. The long cooking time is important because pork shoulder needs time for the connective tissue to break down. That is what gives you tender, pull-apart meat instead of chewy chunks.Try not to lift the lid too often. Every time you peek, heat escapes and the cooking time gets longer. If your schedule is tight, you may be tempted to rush it, but this is one recipe where patience pays off.Low heat and a long cook are what turn pork shoulder into soft, shreddable meat.

4-Fourth Step: Check the pork for tendernessAfter about 6 hours, check the pork. It should be very tender and easy to pull apart with two forks. If it still feels firm, let it cook a little longer. Depending on your slow cooker and the size of the pork pieces, you may need the full 8 hours.The beans will also absorb flavor during this stage, so the sauce should taste richer and thicker by the end. If the mixture looks too loose, leave the lid off for the last 15 to 20 minutes and let a little extra liquid cook off.

5-Fifth Step: Shred the porkCarefully remove the pork pieces from the slow cooker and place them on a cutting board or plate. Use two forks to shred the meat into bite-size strands. Shredding is easiest when the pork is hot, so do this soon after removing it from the cooker.At this point, you can also pull off any extra fat or gristle if needed. The goal is tender, easy-to-eat meat that blends well with the beans.

6-Sixth Step: Stir the pork back inAdd the shredded pork back into the slow cooker and stir it into the beans. Mix well so every spoonful has pork, beans, and plenty of sauce. Let it sit for a few minutes on warm so the flavors settle together.If you like a thicker finish, mash a small portion of the beans against the side of the slow cooker and stir again. That gives the sauce a slightly creamier feel without adding anything extra.

7-Final Step: Serve and enjoySpoon the pork and beans into bowls and serve warm. This dish works as a hearty main meal, but it also fits right in as a side at a cookout. Cornbread, coleslaw, roasted vegetables, or a simple green salad all make great partners.Prep time is about 15 minutes, cook time is 6 hours, and total time is 6 hours 15 minutes. That makes it a smart option for days when you want dinner ready with very little hands-on work.