Equipment Needed
- Large oven-safe Dutch oven or deep skillet
- Wooden spoon
- Can opener
- Measuring cups and spoons
- Aluminum foil (if your pot doesn’t have a lid)
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C). Then, in my large Dutch oven, I cook the chopped bacon over medium heat. I let it render slowly, stirring occasionally, until it’s crispy and the fat has pooled in the bottom of the pot. Using a slotted spoon, I remove the crispy bacon bits and set them aside on a paper towel, leaving all that glorious rendered bacon fat behind. This fat is the flavor foundation for the entire dish.
Into the hot bacon fat, I add the diced onion. I sauté it, stirring frequently, for about 5-7 minutes until it becomes soft, translucent, and just starts to pick up a little golden color from the fat. The smell at this stage—onion and bacon—is absolutely heavenly. Once the onions are soft, I pour in the two cans of pork and beans, juice and all. I stir to combine them with the onions. The mixture will look very liquidy at this point, which is exactly what we want.
Now, for the magic potion. I add the root beer, barbecue sauce, brown sugar, yellow mustard, and Worcestershire sauce right into the pot. I give everything a really good stir, scraping the bottom to mix all the flavors thoroughly. I bring the whole mixture just to a simmer on the stovetop. Then, I stir most of the reserved crispy bacon back in, saving a little for the top. I cover the pot with its lid (or tightly with foil) and carefully transfer it to the preheated oven.(See the next page below to continue…)