Easy Pork and Beans Recipe (Slow Cooker or Instant Pot)

This rich and smoky homemade pork and beans recipe comes together easily in the slow cooker or Instant Pot. Just like baked beans—only better! Made from scratch with clean ingredients, it's a crowd-pleasing side dish for BBQs, potlucks, or family dinners no one will ever guess is refined sugar-free.

Pork n Beans - Like Baked Beans, But Better

I'm passionate about creating clean-eating, low sugar (or no sugar) versions of store-bought staples, and canned baked beans like Heinz or Bush's are next on my list. This pork and beans recipe captures that classic baked beans flavor—but better. It's simple to make, surprisingly filling, and versatile enough to serve with everything from BBQ mains to easy weeknight dinners.

Why this is the best pork and beans recipe:

• Uses Canned Beans – No soaking required—just open, rinse, and go!
• Easy Crockpot or Instant Pot Prep – Set it, relax, and enjoy the rich, smoky aromas as they fill your kitchen!
• Pork Belly or Bacon – Add deep, savory flavor with your preferred cut. Using pork belly keeps the beans 100% sugar-free as many brands of bacon contain sugar.
• No Molasses or Brown Sugar – Naturally sweetened and low sugar or no sugar.
• Southern-Inspired Flavor – Smoky, hearty, and perfect for any BBQ spread.
• Clean Ingredients – A from-scratch recipe without harmful additives.
• Made with Navy Beans – Tender, creamy texture with every bite.
• Simple and Crowd-Pleasing – A hit at potlucks, cookouts, or Sunday dinners.

What's the difference between baked beans and pork and beans?

While "baked beans" and "pork and beans" are often used interchangeably, there are a few key differences—especially when you're making them at home from scratch.

Pork and beans typically feature white canned beans (like navy beans or great northern beans) simmered with small bits of pork in a seasoned tomato-based sauce. They're usually milder in flavor and lower in sugar, making them a great starting point for clean-eating recipes.

Baked beans, on the other hand, are richer and sweeter. They're often slow-cooked in an oven with molasses or brown sugar, and may or may not include pork. Classic brands like Heinz or Bush's offer the familiar thick, sweet baked beans flavor many people (like me) grew up eating.

This homemade pork and beans recipe brings you the best of both worlds:

• the sweet, smoky depth of baked beans.
• with the savory simplicity of pork and beans.
• all made with real ingredients, no refined sugar, and clean-eating in mind.

Whether you're serving them at a BBQ, packing them for a potluck, or just making a cozy family dinner, this easy recipe proves you don't need a can of the premade stuff to get that classic flavor.

Equipment

Slow Cooker Method

For the best results, use this equipment to make slow cooker pork and beans:

• Slow Cooker – I use an older version of this 6-quart Crock-Pot.
• Conventional stovetop – for cooking the pork belly or bacon and aromatics.
• Large skillet – for browning pork belly or bacon and sautéing aromatics.
• Plus, all of the equipment in the "Remaining Equipment" list below.

Instant Pot Method

If making Instant Pot pork and beans, you'll need:

• 6-quart Instant Pot, 8-quart Instant Pot, or a comparable electric pressure cooker – for pressure cooking the beans and sauce.
• Plus, the following:

Remaining Equipment (for Both Methods):

• Sink with cold water – for rinsing the beans.
• Colander – to drain and rinse the canned beans.
• Small bowl (if using pork belly) – to facilitate seasoning.
• Slotted spoon – to transfer cooked pork, leaving the juices behind.
• Cutting board and sharp knife – for chopping pork and aromatics.
• Measuring cups and spoons – for accurate ingredient portions.
• Silicone spatula – for stirring and deglazing.
• Paper towel lined plate – for draining cooked pork belly or bacon.
• Ladle – for serving.

Ingredients

These simple ingredients make the best pork and beans:

• Canned Beans – While navy beans are traditional for baked beans, I've also tested this recipe with canned cannellini beans (a.k.a. white kidney beans). Cannellini beans are larger and a bit heartier than navy beans, but both turn out delicious pork n beans.
• Pork – You have two tasty options:
  • Pork Belly (Recommended) – Skin-off pork belly brings rich, meaty flavor and a satisfying texture that holds up beautifully in the sauce. It's naturally sugar-free and stays front-and-center in the finished dish. I buy mine at Costco, where it comes skinless in 1-inch strips—perfect for chopping into smaller ½-inch pieces.
  • Bacon – While still tasty, bacon tends to blend into the background a bit more. Thick-cut bacon is best, but regular will work in a pinch. For a clean-eating version, check that your bacon is sugar-free—Costco's low sodium bacon is a great option.
• Aromatics – You can use white or yellow onion or leek greens if you're (like me) sensitive to onion.
• Broth – Low sodium beef broth or vegetable broth work well here. I prefer to use my own homemade beef broth or homemade vegetable broth recipes as they're cheaper and more flavorful, but store-bought broths will work, too.
• Strained Tomatoes – Due to their great texture and lack of additives, I love to use strained tomatoes (a.k.a. passata), which comes in a glass jar and can typically found with the tomato sauces at regular grocery stores. If you end up with leftovers after making this recipe, use the rest by making homemade ketchup, low carb BBQ sauce, homemade pizza sauce, or homemade cocktail sauce.
• Refined Sugar-Free Sweetener – The flavor of pure maple syrup goes so well with the smoky richness of these pork and beans and is also refined sugar-free.
• Vinegar – I add some apple cider vinegar (ACV) to cut some of the richness.
• Mustard – Dijon mustard quickly adds such a delicious kick. You can use 2 teaspoons of ground mustard instead if you prefer.
• Liquid Smoke – Easily adds smoky flavor to so many recipes without a smoker. Some grocery stores carry it (typically found with the BBQ sauces), some don't. It can also be purchased on Amazon. Use the rest to make Baba Ganoush, Sugar-Free BBQ Sauce, or Instant Pot Baby Back Ribs. So good!
• Seasonings – I season this dish with sea salt, smoked paprika, ground cloves (don't leave them out—they really take these beans to a whole new level), black pepper, and cayenne pepper for a little kick, which is optional.

Ingredient quantities can be found in the recipe card at the end of this post.

How to Make Pork and Beans

Slow Cooker (Crock Pot) Instructions

This easy pork and beans recipe comes together with pantry staples and just a bit of prep—and the slow cooker does the rest. Here's how to make it:

1. Drain and Rinse the Beans
   Start by pouring your canned navy beans (or cannellini beans) into a colander and give them a gentle rinse under cold water. Let them drain while you prep the rest of your ingredients—no soaking required!

2. Cook the Pork
   Whether you're team pork belly or bacon, you'll want it crispy and flavorful before adding it to the CrockPot:
   • For Pork Belly – Sprinkle your chopped pork belly with salt and toss to coat. Heat a large skillet over medium-low and cook the pork belly for 14–16 minutes, stirring occasionally, until the fat has mostly rendered and the edges are golden and crisp.
   • For Bacon – Add chopped bacon to a hot skillet over medium heat and cook for 5–6 minutes, or until perfectly crispy.

Transfer the pork to a paper towel-lined plate using a slotted spoon. Pour off excess fat, but keep about 2 tablespoons in the skillet for sautéing.

3. Sauté the Aromatics
   To the same skillet, add your finely chopped onion or leek greens and sauté over medium heat until softened—just 2–3 minutes for an extra layer of flavor.

4. Deglaze the Pan
   Pour in the broth and use a spatula to scrape up all those delicious browned bits from the bottom. Don't skip this step—it adds big flavor! Carefully pour everything into your slow cooker.

5. Add Ingredients
   To the slow cooker, add: strained tomatoes, maple syrup, apple cider vinegar, Dijon mustard, liquid smoke, sea salt, smoked paprika, cloves, black pepper, and cayenne (if using). Whisk until the mustard mostly dissolves. Then, stir in the rinsed beans and reserved pork until everything is evenly coated.

6. Slow Cook to Perfection
   Cover and cook on Low for 5-6 hours or High for 4 hours, until the beans are tender and the sauce is thick, rich, and flavorful.

7. Taste and Serve
Stir, taste and adjust the seasonings, maple syrup, or liquid smoke if needed. Let cool for 5 minutes to allow the sauce to thicken and stir again. The sauce will thicken more as it cools and is stirred.

Instant Pot (Pressure Cooker) Instructions

If you're short on time but still want flavorful pork and beans, the Instant Pot is your best friend. Here's how to make it happen:

1. Start with the Beans: Drain and rinse your canned navy beans (or cannellini beans) under cold water, then set them aside to drain while you prep everything else.
2. Next, Cook the Pork:
   • For pork belly: Set your Instant Pot to "Sauté" and adjust the heat to "Low" (check your manual if you're unsure how to do this—each model is a little different). Toss your diced pork belly with a bit of salt, then add it to the pot once it says “Hot.” Let it cook for about 14-16 minutes, stirring occasionally, until the edges are crisp and much of the fat has rendered out.
   • For bacon: No need to adjust the heat—just set Sauté to Normal and cook the chopped bacon until crisp, which usually takes 5-6 minutes.
   • Once the pork is cooked, transfer it to a paper towel-lined plate using a slotted spoon. Pour off some of the fat, but keep about 2 tablespoons in the pot to cook your aromatics.
3. Sauté the Onion or Leek Greens: Toss in your chopped onion or leek greens and cook for 2-3 minutes, just until they start to soften and become fragrant.
4. Deglaze the Pot: Hit "Cancel" on the Instant Pot. Add the broth and use a silicone spatula or spoon to scrape up all the browned bits stuck to the bottom—those little bits are flavor gold and help prevent the burn warning.
5. Add Everything Else: Now stir in the strained tomatoes, maple syrup, apple cider vinegar, Dijon mustard, liquid smoke, smoked paprika, cloves, black pepper, and a little cayenne if you want some heat. Return the cooked pork to the pot, then stir in the drained beans. Give it all a stir so the beans are well-coated in that flavorful sauce.
6. Pressure Cook: Lock the lid in place, set the valve to Sealing, and press Pressure Cook or Manual. Set the timer for 15 minutes, then let the pressure release naturally for 10 minutes before doing a quick release of any remaining pressure. Hit "Cancel" to turn off the heat.
7. Final Touches: Once the lid is off, give the beans a stir and taste. Adjust the salt, sweetness, or smokiness to suit your preferences. The sauce might look a bit thin at first, but it will thicken as it cools and gets stirred. Let the beans rest for about 5 minutes and stir again.

Storage and Make-Ahead Tips

• Refrigerator – Store cooled pork and beans in an airtight container for up to 5-7 days. The flavor gets even better the next day!
• Freezer – Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
• Make Ahead – You can make this dish 1-2 days in advance and reheat before serving. Just add a splash of broth or water if the sauce becomes too thick.