"Pulled pork" & green beans cooked together in a crock pot? Best way to do it?

Question

I've seen many recipes for each dish cooked separately, but I'd prefer to throw the pork and green beans together into the pot in the morning and then, not have to deal with the dish again until I get back home in the evening (I'd check-in at lunchtime).

Most recipes for cooking the beans call for adding a lot of water- which I probably would not want to do if I was cooking the pork by itself. So how can I remedy the situation and cook both the pork & green beans at the same time? Has anyone here ever done that with success?

Thank you.

BTW: the recipe I will be using for the pork does not have BBQ sauce (which I don't like), just garlic and some other spices. So I'm not cooking the beans in BBQ sauce..

Answer 1

I agree with answerer #1..................EWW and may I add YUCK.
Why not do the two separate. Green beans take no time at all to either steam or even blanch on your stove top. No problem and you can add all kinds of yummy spices to them so that they are a nice addition to the pork instead of mushing it all together. There is no way they will be good cooking in your crock all day.

Answer 2

Green beans? The average cooking time of a nice batch of fresh green beans is a couple of minutes in a steamer, while a pork butt, slow-cooked for tenderness and flavor will take at least 4 hours, and as much as 8-12 for a big one!

You might pull this off with dried beans (pintos, navy, black, turtle, etc.) and the secret there would be to soak them overnight, because, straight from the bag , they'll suck up so much water, you'll burn them, your roast and probably the pan they're in!

Besides if you want a "set it and forget it" thing, you'll want them to happily sit without tending for the whole cooking time. A couple of onions, soaked beans and your roast should be fine!

I have done similar things with pork shoulder (aka 'city ham' or 'picnic') the excess water does not hurt the meat at all, and keeps it nice and moist. As you "pull" it, give it a shot of a good, smoky BBQ sauce and you should be on the money!

Best wishes!

Answer 3

My best idea for you is to put the green beans in the bottom with a little water and the pork on top. When I make pulled pork I put it in the crock pot brushed with Sweet Baby Rays BBQ sauce and let it cook on low 8-10 hrs. If you do that, the bbq sauce is going to drain off and mix with your gb - it would be hard to cook both in the same crockpot without the flavors melding!

Answer 4

First of all: eww.

Second of all: your green beans will not hold up to all-day heat like the pork will. I'd suggest addign them when you get home, if you are still determined to mix the two, and give the fresh or frozen beans about an hour on high w/ lid on.

Answer 5

No need to blanch unless you're canning or freezing them. I cook fresh ones in the Crock Pot all the time with a little onion, bacon, salt...the best! I love this time of year!