Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
8
Ingredients
Directions
Combine tomato sauce, brown sugar, mustard, vinegar, garlic, onion powder, and chili powder in a small saucepan; bring to a boil. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Set barbecue sauce aside off heat.
Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Transfer pork to a plate; set aside.
Add onion and salt to the same saucepan; cook and stir over medium heat until onion is tender, about 4 minutes. Stir in reserved barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth; bring to a boil. Cover the saucepan, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.
Top servings with sour cream and parsley. Serve with warm cornbread.
Cook’s Note
For a spicy-sweet barbecue sauce, add 1 to 2 teaspoons finely chopped jalapeño or habanero pepper to the homemade barbecue sauce.
Nutrition Facts (per serving)
| 295 | Calories |
| 8g | Fat |
| 43g | Carbs |
| 14g | Protein |
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