Just made this for the super bowl today in a number 12 Lodge dutch oven. Came out perfect, wish I could share a pic. I've been planning to try this for weeks after I saw your other video on this. The 10 lb. Pork butt didn't fit for me so I just cut it in half, and put the other half in a crock pot over night. I would add salt and some extra seasoning at the end of cooking. I seared the pork in the dutch oven to add some extra flavor Love the videos. Thanks for the recipe. Go Pats!
Was in your wonderful city a few weeks ago for the first time. Had to try some Boston baked beans while there. Really enjoyed them and have since wanted to make my own now that I’m at home. So glad to have found your recipe, it looks incredible and look forward to trying it. Thanks for the great video!
That looks great but are you not concerned that the very long baking with acidity from the sugars and the tomato products are going to eat away at some seasoning? I am always so reticent to use my cast iron pots with the lids because the lids always seem to lose seasoning n they're harder to keep that way. I have too much CI nothing individually gets used enough to season enough for this kind of meal. Thanks Eric!
Prepped, assembled, and into the oven at 11:00 PM last evening. GREAT suggestion using the olive oil to ease the molasses out of the measuring cup! Smelled great this morning. When I tasted them (2 hours before finish), I was hugely disappointed. Good pork flavor, but hugely lacking in that great New England baked bean flavor I proudly have learned to create. The beans were bland, bland, bland. I quick mixed more sauce up and added it to the pot. I will see how they come out. I thinnk my problem came from trying to halve all of the quantities (4 lb. Boston butt and just 1 lb. beans with sauce/paste also halved). I reviewed both your on-line Boston Baked Bean recipe and your on-line beans + pork shoulder recipe this RUclips video follows from. There were some inconsistencies in your proportions across your three recipes you may wish to address some time. All this said, I believe you are on to something with this recipe, and if my rendition does not meet my standard, I will not blame you. Instead, I will try, try, and try again. Thank you for the inspiration
Thanks for your reply. I finally figured out that a part of my problem was the liquid ratio. I think I put too much liquid in. Also, I used the big oval Crock Pot in my oven (supposedly oven-safe according to their website) which I have not used for beans before. Perhaps it was a combo of those factors. Maybe the pork was extra juicy. I was careful in measuring the dry ingredients. My wife and I had our third meal of the pot last night. The flavors have improved greatly, I am happy to report. Adding the additional sauce helped a bit for the first serving, but giving time for the ingredients to marry saved the pot. Live and learn. It's all about the process; not the product.
I won't lie, in that this is a freakin' big cast iron pot. It's a number 12 size vintage Dutch oven, and it is about 3 gallons in size. A typical kitchen Dutch oven is about 5 quarts in size, so this hulking pot can eat a typical Dutch oven for breakfast. On the other hand most of the time, you would only need the typical 5 quart Dutch oven in the kitchen.
@@castironchaos Thanks! I ended up using my 5 quart dutch oven with the same amount of beans but used a 4.24 lb. pork shoulder roast. It all barely fit, but turned out very good! Everyone really loved it! Thanks for the recipe! I think next time I may use 1 lb. of beans and a larger roast...
I will not support a pats fan. Unsubscribed. Just kidding! I don't even watch football. I plan to spend the day cutting more fire wood and cooking a beautiful beef roast all day outdoors in a dutch oven. I don't even own a tv!
Brendan i am with you. Have not watched an NFL game in years! No TV here either- RUclips has replaced it. BTW- cooking three beef roasts and mashed potatos today. Cheers
It was amusing that you don't use ketchup as it is too sweet even though the recipe has brown sugar, white sugar, and molasses in it. Not a criticism, by the way. I enjoy your videos even though I don't like Brady.
Ketchup has its own taste, which I like on fries; but it doesn't go well with the molasses used to flavor the beans. I'd rather use tomatoes, or tomato paste, and spice it with the ingredients here.
Making this today! Cheers from BC 🇨🇦🤠🍺🍺🍺🍺🍺🍺
That looks very tasty. Good job.
Oh my that looks phenomenal!
Another great meal & using cast iron just makes everything come out better, nice job
That looks like one fine meal.
Awesome, talk about pulled pork. I have the same dutch oven, I am going to try this for sure. :-)
Shazam . . . . I can't wait to try this.
Just made this for the super bowl today in a number 12 Lodge dutch oven. Came out perfect, wish I could share a pic.
I've been planning to try this for weeks after I saw your other video on this. The 10 lb. Pork butt didn't fit for me so I just cut it in half, and put the other half in a crock pot over night.
I would add salt and some extra seasoning at the end of cooking. I seared the pork in the dutch oven to add some extra flavor
Love the videos. Thanks for the recipe. Go Pats!
It does look guuuud I'll be up for a bowl 🥣lol.
That looked AWESOME!!! Thankyou!
Drooling wicked big time!! Look so good...GO PATS!! Thanks so much.
Damn I’m hungry right now. Thanks for the recipe
Hi Thank you for this great recepi - perfect meal. Greetings from Westphalia / Germany
mmmm. that looks heavenly!
OOOhhh! Dat thumbnail!
Was in your wonderful city a few weeks ago for the first time. Had to try some Boston baked beans while there. Really enjoyed them and have since wanted to make my own now that I’m at home. So glad to have found your recipe, it looks incredible and look forward to trying it. Thanks for the great video!
You've inspired me to get my hands on a nice cast iron dutch oven (eventually).
That looks outstanding.... ;-)
Nicely done 👍
thank you..i've been craving for pork and beans. Boston Market removed their pork and beans from their menu..i appreciate this very much🙏
That looks great but are you not concerned that the very long baking with acidity from the sugars and the tomato products are going to eat away at some seasoning? I am always so reticent to use my cast iron pots with the lids because the lids always seem to lose seasoning n they're harder to keep that way. I have too much CI nothing individually gets used enough to season enough for this kind of meal. Thanks Eric!
Hi, excellent video, can you make a fried chicken video frying in lard...?
Thanks
This guy looks like he hunts for ghosts when he's not cooking with cast iron.
No need to hunt for them, they come to me. :P
Looks good & go Rams! 😆
After you eat the beans you can give us a report.
Too funny-good one!
Looks delicious - but you should have dressed up the pork to look like a football...
Prepped, assembled, and into the oven at 11:00 PM last evening. GREAT suggestion using the olive oil to ease the molasses out of the measuring cup! Smelled great this morning. When I tasted them (2 hours before finish), I was hugely disappointed. Good pork flavor, but hugely lacking in that great New England baked bean flavor I proudly have learned to create. The beans were bland, bland, bland. I quick mixed more sauce up and added it to the pot. I will see how they come out. I thinnk my problem came from trying to halve all of the quantities (4 lb. Boston butt and just 1 lb. beans with sauce/paste also halved). I reviewed both your on-line Boston Baked Bean recipe and your on-line beans + pork shoulder recipe this RUclips video follows from. There were some inconsistencies in your proportions across your three recipes you may wish to address some time. All this said, I believe you are on to something with this recipe, and if my rendition does not meet my standard, I will not blame you. Instead, I will try, try, and try again. Thank you for the inspiration
Sorry to hear you were disappointed. It may be a matter of taste, though I'm curious how you measured your own ingredients.
Thanks for your reply. I finally figured out that a part of my problem was the liquid ratio. I think I put too much liquid in. Also, I used the big oval Crock Pot in my oven (supposedly oven-safe according to their website) which I have not used for beans before. Perhaps it was a combo of those factors. Maybe the pork was extra juicy. I was careful in measuring the dry ingredients. My wife and I had our third meal of the pot last night. The flavors have improved greatly, I am happy to report. Adding the additional sauce helped a bit for the first serving, but giving time for the ingredients to marry saved the pot. Live and learn. It's all about the process; not the product.
@@johna.mangum28 Glad to hear there's a happy ending to this.
How big is that pot? I'm saving this to try out but honestly I think I'd be eating beans and pork for a month. 8)
I won't lie, in that this is a freakin' big cast iron pot. It's a number 12 size vintage Dutch oven, and it is about 3 gallons in size. A typical kitchen Dutch oven is about 5 quarts in size, so this hulking pot can eat a typical Dutch oven for breakfast. On the other hand most of the time, you would only need the typical 5 quart Dutch oven in the kitchen.
@@castironchaos Go big or go home. ha
Chaos, Thee Butt how you serve this on white bread ?
On New England bulkie rolls. :)
Did i miss the ‘Smoked Paprika’???
How many quarts is your dutch oven? I have a 5 quart dutch oven is that big enough?
Maybe if you halve the recipe. :) The dutch oven is a #12, which is (I think) 12 quarts in size.
@@castironchaos I have another question; can you make the beans and not the pork? Is the cook time the same if I do it that way?
@@castironchaos Thanks! I ended up using my 5 quart dutch oven with the same amount of beans but used a 4.24 lb. pork shoulder roast. It all barely fit, but turned out very good! Everyone really loved it! Thanks for the recipe! I think next time I may use 1 lb. of beans and a larger roast...
Chris Taylor Awesome! Glad it turned out well.
Looks delectable! I will definitely make this version. Do you think it would work with pintos?
Nancy Archibald I’ve never tried this with pintos. Best I can say is give it a try. 🙂
I will not support a pats fan. Unsubscribed.
Just kidding! I don't even watch football. I plan to spend the day cutting more fire wood and cooking a beautiful beef roast all day outdoors in a dutch oven. I don't even own a tv!
Brendan Stanford Sounds like a good way to spend the day.
Brendan i am with you. Have not watched an NFL game in years! No TV here either- RUclips has replaced it. BTW- cooking three beef roasts and mashed potatos today. Cheers
I would consider giving that a belly-check. ;-)
Well, when I took it to work, all of the folks there went "Gronk!" on it.
It was amusing that you don't use ketchup as it is too sweet even though the recipe has brown sugar, white sugar, and molasses in it. Not a criticism, by the way. I enjoy your videos even though I don't like Brady.
Ketchup has its own taste, which I like on fries; but it doesn't go well with the molasses used to flavor the beans. I'd rather use tomatoes, or tomato paste, and spice it with the ingredients here.
Let’s go Pats!