2 tsp oil
1 medium onion, chopped
2 tsp minced garlic(2 cloves)
2 cans (16 oz each) baked beans
1 can (15 oz) black beans, rinsed
1/2 cup barbecue sauce
1 Tbsp each cider vinegar and mustard
1/2 tsp each chili powder and ground cumin
3 1/2-4 inch thick chunk reserved pork loin(I made in last post but any chunk of pork would work)
Heat oil over medium heat in large skillet or saucepan. Saute onion and garlic 3 minutes. Stir in remaining ingredients, except pork.
Bring to boil, reduce heat and over, simmer 15 minutes
Stir in chopped pork, cover and simmer 5 minutes more or until pork is heated through. Serve with coleslaw and cornbread.