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Brisket / Pulled Pork Pit Beans

Found yourself with Brisket or Pulled Pork leftovers and don't know what to do with them? This is my go to recipe for BBQ leftovers and it's a taste sensation! I regularly serve these at catering events, Pop Ups and at our BBQ Masterclasses with plenty of punters asking for the recipe, so here it is.
Ingredients (fits nicely in a 6ltr slow cooker) -
BBQ leftovers (Brisket, Pulled Pork) , shredded (approx. 750g - 1kg)
6 Rashers of bacon
400g Tin crushed tomatoes x 4
Passata sauce 690g x 1
Tomato Paste - 2 tablespoons
1/2 cup of water
375g Jar Barilla Pasta sauce - Red Wine & Garlic
400g Tin Red Kidney Beans x 2
400g Tin Pinto Beans x 2
400g Tin Great Northern Beans x 2
400g Tin Black Eye Beans x 2
Chicken or Vegetable stock - 1/2 cup
Brown Sugar - 1/3 cup
Worcestershire sauce - 1/4 cup
BBQ Sauce - 3/4 cup
Your favourite BBQ rub - 1 tablespoon
Hot sauce - 1 tablespoon
Salt and pepper to taste
METHOD -
Dice bacon and fry until golden brown
Drain all beans and wash thoroughly with water
Place all ingredients into slow cooker
Stir thoroughly
Cook on Low for 8-10 hours (mixing through 3 - 4 times during cook)
Beans also be cooked in a cast iron pot over fire or in your smoker