Barbecue Pork and Beans in the Slow Cooker (Practically Primal/Paleo)

Technically speaking, legumes aren't "primal" or "paleo" (carbs, phytates, lectin, gut issues and all that) but, to quote myself in my Who I Am page:

Sometimes we don't eat 100% primal/paleo, so please take your "but THAT isn't paleo!" elsewhere. Just love here... :)

More importantly, legumes are a-ok with me every once in a while when prepared properly (rinsing, soaking, prolonged cooking, sprouting and/or fermenting). That said, if you choose not to, at any time, let any legume enter your body, then go ahead and skip them in the following recipe. You can supplement with extra vegetables, or just continue on! Either way, this is a lovely, simple, flavorful and versatile slow cooker meal.

Barbecue Pork and Beans 
primal option / paleo option / grain-free

Source: Adapted from Art of the Slow Cooker

Yield: 6-8 servings

1c dried beans: white, pinto, kidney, or mixture

1T apple cider vinegar

2lb boneless pork shoulder, cut into 1in cubes

3t spice rub, recipe following or a southwest style rub of choice

4 slices bacon, chopped

1 onion, 1/2in dice

2 carrots, 1/2in dice

1 celery rib, 1/2in slice

1T tapioca flour

3c bone broth

1/2c barbecue sauce, recipe following or one of choice

1 15oz can diced tomatoes

Spice rub

1.5T coarse sea salt, decrease if using fine salt

2T paprika

2T molasses

2T honey

1T chile powder

1t cumin

1/2t freshly ground black pepper

Barbecue sauce

1/3c primal ketchup

3T grainy dijon mustard

3T apple cider vinegar

3T honey

1t hot sauce

1/2t freshly ground black pepper

24-36 hours before the meal will be served, put the beans in a bowl, cover with at least 3 inches of water, add 1T apple cider vinegar, and let soak for 12-24 hours (you will want them to be done soaking on the morning you are preparing the meal for slow cooking). At this time, you can also cube the meat and rub with 2t of the spice rub, wrap, and refrigerate. If you can, rinse the beans and add new water and apple cider vinegar once to twice during the soaking process.

On the morning of, cook the bacon in a large deep cast iron skillet over medium-low, until the fat renders from the meat and coats the skillet. Remove the bacon and transfer to the slow cooker. In the same skillet, over medium-high heat, brown the pork in the fat in two to three batches depending on the size of your skillet. Transfer to the slow cooker.

Add the onions, carrots, and celery to the skillet and saute over medium heat for about 5 minutes. Add the remaining teaspoon of spice rub as well as the tapioca flour, and stir to coat. Slowly add in the broth, stir, and simmer until slightly thickened. Add the barbecue sauce, as well as the tomatoes with their liquid, and add to the slow cooker with the meat. 

Drain the beans and rinse well. Add to the slow cooker, give everything a stir, and cook for 8-10 hours on low. Stir, serve, and enjoy!