Superbowl Sunday Meal

By far the easiest BBQ meal I have ever made... no need to talk about these recipies, I will just say... try them both out!

Smoky Baked Beans (from Big Daddy's House via foodnetwork.com)

Ingredients

• 1 pound dry white beans (that have been soaked overnight)
• 3 tablespoons butter
• 1 onion, finely diced
• 1/2 pound smoked sausage, diced
• 1/4 cup roasted garlic paste
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1 tablespoon dry mustard
• Dash balsamic vinegar
• 1 sprig rosemary
• 1/2 teaspoon cayenne pepper
• 2 cups chicken stock
• 12 ounces dark beer
• 1 (14-ounce) can fire roasted diced tomatoes
• 4 tablespoons finely chopped parsley leaves
• Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

In a large Dutch oven, over high heat, bring the soaked beans up to a boil with enough water to cover the beans by 2 inches. Cover and let sit for 30 minutes. Drain in a colander.

In the same Dutch oven over medium-high heat, add the butter. Add the onions and saute until nicely colored, about 3 to 4 minutes. Add the smoked sausage and brown. Stir in the roasted garlic paste, sugar, maple syrup, mustard and vinegar and mix well. Add the rosemary, cayenne pepper, and chicken stock. Add beans and stir well. Pour in the stock and the beer and bring to a boil. Cover and bake in the oven for 90 minutes. Remove from oven. Stir in the tomatoes, and parsley and season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Spicy Pop Pulled Pork

Ingredients
2onions, peeled and quartered

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• 1 whole pork butt (pork shoulder roast)
• Salt and freshly ground black pepper
• 2 cans pop (I use Dr Pepper)
• 4 packed tablespoons brown sugar
• 1 can chipotle peppers (I substituted fire roasted tomatoes and cayenne seasoning for the chipotle)

Directions

Preheat the oven to 300 degrees F.

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

(recipe from Pioneer Woman via foodnetwork.com)