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Southern-Style Smoked Shoulder with Beans


A picnic ham, also known as smoked pork shoulder or butt, is similar to ham in flavor but comes from a different area of the hog.
This pork shoulder is cooked with beans, and makes a great meal with coleslaw and potato salad, or serve with a mess of turnip green or mustard greens.


  • 1 boneless smoked pork shoulder (also known as butt)
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon brown sugar
  • 1/4 cup vinegar
  • 1 teaspoon dry mustard
  • 2 cans (approx. 16 ounces each) kidney beans, drained
  • 1 can (approx. 16 ounces) lima beans, drained
  • 1/2 cup ketchup


Place the smoked shoulder in a large kettle; cover with boiling water. Simmer over medium low heat, covered, for 2 hours. Drain.

Heat oven to 350°. Melt butter in a skillet; sauté onion and garlic until tender, about 5 minutes. Add sugar, vinegar, mustard, drained beans, and ketchup; mix well. Taste and add salt and pepper if necessary. Pour bean mixture into a 2 to 2 1/2-quart casserole. Arrange 3/4-inch thick slices of the cooked pork shoulder over beans. Bake, covered, for 15 minutes. Uncover and bake for 15 minutes longer.
Serves 6.

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