This recipe is adapted from one found in an "LCBO Beer" publication, 2012.
Preheat oven to 325 degrees F.
Put a large Dutch oven (pot you can put in the oven) on stovetop.
Turn heat to medium.
Add:
2 tbsp vegetable oil
2 medium cooking onions, chopped
When onions are softened (about 5 min) add:
2 cloves garlic, finely chopped
Cook 1 min.
Stir in:
2 cups chicken broth
1/4 cup chili powder
2 tsp. ground cumin
1/2 tsp. cayenne
Add to liquid:
2 lbs (1 kg) pork shoulder roast
Shake on salt and pepper.
Bring to a boil, cover.
Place in oven 2 to 2-1/2 hrs. or till pork is fork tender.
Remove pot from oven.
Place over medium heat on stovetop.
Lift pork from liquid and remove to cutting board.
Stir into liquid in pot:
2/3 cup smoky barbeque sauce
1 19-oz (540 mL) can chickpeas or navy beans, strained and rinsed
Bring to a boil and cook 20 minutes or til chickpeas are tender and sauce has thickened.
Meanwhile shred pork into bite-sized pieces.
Remove pot from heat, add pork, stir gently to combine.
To serve, broil bread until toasted, butter, rub with garlic.
Place toast on individual plates or bottom of bowls.
Top with pulled pork & beans.
Sprinkle with chopped chili peppers to garnish if desired.
Serves 8-10.
