Steps

• 1

  When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 2

  Put a cold Dutch oven on the stovetop and add the bacon (diced). Turn the heat to medium-low and sauté the bacon, stirring occasionally, until fat begins to render.

• 3

  Add the onion, bell pepper and garlic and cook until onion is translucent. Add the 6 cups of water and the beans (red, kidney, chili, pinto, navy, or pink work great). Increase the heat to medium-high and bring to a boil.

• 4

  Submerge the leftover cooked pork shoulder (cut into 2-in chunks) and smoked leftover ham hock in the beans so they are covered with liquid. Put a lid on the Dutch oven and carefully transfer it to the grill grate.

• 5

  Bake beans for 2 to 3 hours, stirring occasionally. Add the BBQ sauce (can sub for ketchup), applesauce, brown sugar, and mustard.

  300 ˚F / 149 ˚C

  03:00

• 6

  Cover the pot and continue to cook for 3 to 4 hours, stirring occasionally and adding more water if needed to keep the beans from drying out. Beans should be tender but not falling apart. Remove the lid from the pot if the sauce needs thickening.

  300 ˚F / 149 ˚C

  04:00

• 7

  Remove the pork chunks and ham hock from the beans and shred or dice into bite-size pieces, discarding any bones, fat and skin.

• 8

  Stir the meat back into the pot along with the bourbon and add salt and pepper to taste. Continue to bake for a few more minutes to reheat the meat. Serve hot. Enjoy!