You'll know when this dish is ready--the pork shreds easily, and the beans are creamy on the inside.
Southern Living JULY 2004
Bring first 6 ingredients to a boil in a Dutch oven. Reduce heat to medium. Cover and simmer 3 hours or until beans are tender, stirring occasionally. Remove pork and shred. Return to Dutch oven. Serve with rice and toppings, if desired.
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