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BBQ Pork and Beans
by Mary Stroebel
serves: 6
  A Hearty slow cooker stew. Sure to be a favorite at any pot luck.
Ingredients:
  1 cup   dried beans, such as white bean, pinto, kidney or mixture
  2 lbs   boneless pork shoulder, trimmed of fat and cut into 1 inch cubes
  3 tsp   southwest style spice rub
  2 slices   bacon, finely chopped
  1 med   onion cut into 1/2 inch chunks
  2   carrots peeled and cut into 1/2 inch chunks
  1   celery rib cut into 1/2 inch slices
  1 tsp   ground cumin
  1 tbs   flour
  1/2 cup   bbq sauce
  1 15 oz can   diced tomatoes with juice
  3 cups   chicken broth
Directions:
  Put beans in a bowl, cover with at least 3 inches water, and soak overnight. Drain.

Rub the pork cubes with 2 tsp of the pork rub. Wrap well and refrigerate.

Cook the baconin a skillet. Remove the bacon. Brown the pork in the bacon fat. Transfer to a 5 to 6 qt slow cooker. Add the beans and the bacon and toss to combine.

Add the onion, carrots and celery to the skillet and saute until tender and lightly browned, about 4 minutes, stirring often. Stir in the cumin, remaining teasopoon of spice rub, and flour and stir to coat the vegetables. Add the chicken broth and simmer until slightly thickened, stirring often. Stir in the bbq sauce and tomatoes and pour into the slow cooker.

Stir to combine, cover the cooker, and cook for 8-10 hours on low, until the beans are tender. Stir and serve.