Ingredients :
- 6 center-cut bacon strips, chopped
- 1 medium onion, chopped
- 1/2 jalapeno pepper, seeded, minced
- 2 cloves garlic, minced
- 2 cans pork and beans
- 1/4 cup packed brown sugar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions :
- Preheat smoker to 250°. In a cast-iron skillet, cook bacon over medium heat until crisp, 7-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate.
- To the same skillet, add onion and jalapeno; cook until soft, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in the pork and beans, cooked bacon, brown sugar, molasses, mustard, vinegar, salt and pepper. Bring to a simmer, then remove from the heat.
- Transfer skillet to smoker; cook until the sauce has thickened and is bubbly on the edges, about 2 hours.
