Who doesn’t make a comeback with pork and beans? Me and Weezer.
Pulled pickled pork from the Instant Pot Bible. Save your pickle juice. 1 cup of pickle juice for 2lbs Pork Butt. Add a spice rub (1 t each of salt, ground mustard, coriander, and 1/2t chipotle chile). 80 minutes in the pressure cooker, with natural steam release which takes another 20. Pull the pork after cooking, and consider putting it on slider buns. I considered it! Then opted not to.
I tossed the pressure cooker broth, but you could refrigerate it until tomorrow when you make beans!
Porchetta Beans from Burlap and Barrel. You’ll need their Porchetta spice. I used Snowcap beans from Rancho Gordo, similar to Yellow Eyes. These were limited production. Rare beans. You read it here first. I read it there first. Snowcap are said to have a BIG potato texture and flavor. That is what it said on the side of the bag. I agree, but I doubt I would have come to that conclusion myself without the help of the bag. Bags are important.
Next time, I’m not using the 1C of tomato purée. I recommend omitting it altogether, or use 1T tomato paste. Before I added it the beans had reached a form of perfection which fell out of balance with the tomato.
My kid said it was a good dinner. I said I should make it on Top Chef. She joked that she might as well make mac n cheese on Top Chef. There is a victory in this. Just not on Top Chef.
