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Using smoked pork shoulder in white beans - when to add?
Posted on 10/16/24 at 10:43 am
Posted on 10/16/24 at 10:43 am
I have some vacuum sealed smoked and pulled pork shoulder from the last time I smoked it, and I was thinking I'd like to add it to a big pot of white beans. I normally do sausage/ham hock (bacon if I have nothing on hand), which go in early.
Because this is already smoked and shredded, should I just cook the beans as normal with aromatics, seasoning, stock, etc. until they reach almost the consistency I want, and then add smoked pork for 10-15 minutes?
Or would you add in the pork early on? I'm just afraid of overcooking it.
I should note I use large limas when I make white beans, and I like them pretty soft/creamy.. just as a note on cook time. I don't normally soak since I don't mind cooking them a long time, but I can soak if we think it's better to do that so I can shorten the cook time and add the meat early on.
Thanks.
Because this is already smoked and shredded, should I just cook the beans as normal with aromatics, seasoning, stock, etc. until they reach almost the consistency I want, and then add smoked pork for 10-15 minutes?
Or would you add in the pork early on? I'm just afraid of overcooking it.
I should note I use large limas when I make white beans, and I like them pretty soft/creamy.. just as a note on cook time. I don't normally soak since I don't mind cooking them a long time, but I can soak if we think it's better to do that so I can shorten the cook time and add the meat early on.
Thanks.
This post was edited on 10/16/24 at 10:47 am
6
Posted on 10/16/24 at 10:56 am to LouisianaLady
When beans are ready turn to simmer and add pork 30 to 45 minutes till done
Posted on 10/16/24 at 11:15 am to LouisianaLady
Add some early on so it basically dissolves into the beans. It will add a creaminess and flavor. Then add some chunks towards the end so you get actual pieces in the end product.
Posted on 10/16/24 at 11:32 am to LouisianaLady
Can you please tell me what I need to do with ham hocks before adding them to beans? Do they need to be boiled first or anything?
Posted on 10/16/24 at 11:38 am to Hellp
no they can added as is
Posted on 10/16/24 at 11:52 am to LouisianaLady
As you said, it's already cooked so I would probably add the pork in around that 20-30 min remaining mark to let it get all nice and simmered in.
Posted on 10/16/24 at 12:19 pm to Hellp
Hamocks are smoked.. so they're cooked. Add the hamhocks after you saute' your veggies..
This post was edited on 10/16/24 at 12:22 pm
Posted on 10/16/24 at 1:49 pm to TackySweater
quote:
Add some early on so it basically dissolves into the beans. It will add a creaminess and flavor. Then add some chunks towards the end so you get actual pieces in the end product.
This is the only answer.
Unless you want all of the pork to be a mushy mess.
Posted on 10/16/24 at 3:24 pm to LouisianaLady
Have you added shrimp to your white beans yet? 
We don't cook them without them anymore!
We don't cook them without them anymore!
Posted on 10/16/24 at 9:24 pm to bdevill
Thank you for the ham hock answers. I don’t know why I thought they had to be boiled first.
Posted on 10/17/24 at 7:18 am to LouisianaLady
quote:
I use large limas when I make white beans
You're not making white beans then. You're making Lima Beans. Just my opinion.
I'm going to assume your smoked pork shoulder didn't have a BBQ rub and BBQ sauce on it right? If not I love the idea of adding it to a pot of beans. I'd be cautious of the smoke level of the pork a little though. If it's heavily smoked I'd save it for red beans.
Would love to hear how they came out.
Posted on 10/17/24 at 8:54 am to GeauxTigers0107
quote:
You're not making white beans then.
They’re white. They’re beans.
This post was edited on 10/17/24 at 8:57 am
Posted on 10/17/24 at 12:12 pm to Hellp
quote:
Thank you for the ham hock answers. I don’t know why I thought they had to be boiled first
Correct that they do not have be boiled first. However, I sometimes add them to my liquid before I add beans and simmer them a while to get a good flavor in the liquid. I leave them in when I add the beans. In my mind, I figure the beans will soak up some of the liquid with the hock flavor already in it.
Posted on 10/17/24 at 5:30 pm to LouisianaLady
quote:
They’re white. They’re beans.
Weird how the very brand you referenced doesn't use Lima Beans in their white bean recipe.
LINK
Who's going to tell them?
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