This was a good base. I followed the instructions exactly the first time and modified the next and was pleasantly surprised. I ran out of the pork and beans cans from the first attempt. I soaked pinto beans overnight. I had pork shoulder chunked up and deforested so I took about 3 oz and cut it into about 1/2 inch bits and cooked that and 1 lb of bacon in the same cast iron until nearly crispy. I added the onion to the mixture and when the bacon was crispy and onions caramelized, I removed the heat and added the brown sugar, about 1/4 teaspoon of chipotle chili pepper, 1/2 teaspoon smoked paprika, 1/8 teaspoon of Mexican chili powder and 1/8 teaspoon of cayenne. I put this mixture and the rest of the ingredients into my instant pot so as to not take chances with raw beans. Pressure cooked for 1 hr 20mins. Very delicious, a huge hit.
