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Smoky Cajun Pork & Beans

  • Pork
Time3 Hours 15 Minutes Time4 TimeAmerican
Smoky Cajun Pork & Beans

An epic cook from our brand ambassador Neil over at Griller Guerilla, here he talks us through how he went about it.

Here is a cook of two parts. I figured that the "Red Cajun" would be just the ticket for a Smoky Pork and Beans Casserole … so I set to it.

ingredients

  • Angus & Oink "Red Cajun - Rootin' Tootin"
  • 4 Bone in Pork Belly Ribs
  • 1 Onion
  • 1 Cooking Apple
  • Vegetable Stock
  • Good quality canned Beans (Butter/Borlotti/Mixed Beans)
  • Passata
  • JDs XXtra Hot Honey (for drizzling)

Buy the items

Red Cajun Seasoning
Red Cajun Seasoning
220g £8.99
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JD's XXTRA Hot Honey
£6.99
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Directions

  1. First port of call was to set up the BBQ with Big K “Chiller Griller” charcoal and a couple of chunks of Slim Ricks “Bourbon Barrel” smoking wood.
  2. Prepare your Bone In Belly Ribs with the Red Cajun Seasoning rub and place over a couple of trays of stock with Cooking Apples and Onion in them.
  3. The Apple and Onion were quite Chunky which helps them stay together throughout the process. 
  4. They were given a couple of hours of low and slow smoking and then taken off and stripped away from the Bone and the Fat.
  5. Add the meat to a Casserole pot with various Beans, the Apple/Onion stock, a tub of Passata and an extra dash of the Cajun Rub and back into the BBQ and the heat was cranked up.
  6. Whilst this was bubbling away merrily, I took some Skin on Sweet Potato and created wedges and left them to soak in cold water for an hour, this will help remove the starch.
  7. Drained, I then dried them well and coated in oil. Put into the oven, Skin side down at 180°C fan and allowed to cook until softened, the oven was then cranked to 220°C until the Wedges had crisped up.
  8. To serve, I ladled a good amount of the stew over the wedges and drizzled with JDs XXtra Hot Honey. 

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