Well, let me tell ya, there ain’t nothin’ better than a good ol’ pot of Southern Pinto Pork. This here recipe is somethin’ that’s been passed down for years, and let me tell ya, it’s as simple as it gets. You don’t need no fancy ingredients or techniques—just good, hearty food to fill up your belly and keep ya goin’.
Now, first thing’s first. You gotta get yourself some good pinto beans. Don’t go skimpin’ out on this. Pinto beans are just the best for this kind of dish. They soak up all that flavor and cook up real nice and tender. Soak ’em overnight if you can, but if you’re in a rush, no worries—just rinse ’em real good and you’ll be fine.
Next, grab yourself some pork. Now, I like to use pork shoulder, but if you ain’t got that, any ol’ pork cut will do. Just make sure it’s got some fat on it, ‘cause that’s where the flavor comes from. Cut that pork into big chunks, not too small, or it’ll just fall apart and you won’t get that good meaty bite in every spoonful.
Now, you’ll need a big ol’ pot for this, one that’ll hold all them beans and pork. I prefer a cast-iron pot, but any sturdy pot will work. You just need somethin’ that can hold all the goodness without it spillin’ out.
Start by throwin’ in your beans, then your pork chunks. Don’t forget to add a couple of good ol’ smoked turkey wings in there too. It don’t matter if it’s turkey wings or ham hocks—either way, it’ll bring out that smoky flavor you’re lookin’ for. Put ’em right on top of the beans and pork, and then you can add some chicken broth. If you ain’t got broth, just use water, but the broth really does make it tastier.
Then, go ahead and season it up. Now, I ain’t one for fancy spices, but a good bit of garlic powder, salt, and black pepper will do ya right. If you got some onion powder and maybe a lil’ cayenne pepper, throw that in too. Not too much, just enough to give it a little kick, but don’t overdo it—let the meat and beans do their thing.
Once you’ve got everything in the pot, pour in enough water to cover everything. Then, bring it all to a boil. Once it’s boiling, turn the heat down low, cover the pot, and let it simmer for a few hours. You gotta be patient here. It’s low and slow, just like how we cook down here. Let the beans get soft and the pork tenderize. You’ll know it’s ready when you can pull the pork apart with a fork, and them beans are meltin’ in your mouth.
Now, if you like your beans a little more soupy, just leave it as is. But if you want it a little thicker, just take the lid off and let it cook down some more. Stir it every once in a while, and if you need more water, don’t be shy—add a little more till it’s just right.
Once it’s done, you can pull out that smoked turkey wing or whatever you used and shred the meat. Mix it back into the pot, and give it a good stir. Taste it one last time for seasoning. Might need a little more salt or pepper, but that’s up to ya.
This here Southern Pinto Pork is perfect when served up with some cornbread or just a big ol’ pile of rice. Ain’t nothin’ fancy about it, but it’ll fill ya up and keep ya warm all day. And let me tell ya, the leftovers? Well, they’re just as good, if not better, the next day. So go ahead, make yourself a big pot, and enjoy a taste of real Southern cookin’—it’s the kind of meal that’ll stick to your ribs and put a smile on your face.
Tags：[Southern Pinto Pork, Southern cooking, pork recipes, comfort food, easy recipes, pinto beans, homemade meals]
