Can or cans of Bush, Van Camp, or other baked beans-drain some off (recipe based up using 4 large cans of beans)
Add:

• ½ lb. ground beef (lean)
• ½ lb. spicy sausage
• Catsup 4 cups
• Mustard 2 cups
• Brown sugar 6 cups to taste
• Onion medium diced
• Worchestershire sauce 1/2 cup
• Cinnamon 3 T
• Vanilla 2 T
• Cayenne pepper
• Garlic 2 cloves minced
• Stink-Eye Barbeque Sauce 1 Cup

Brown ground beef and hot sausage and drain. Add to beans and cook. Heart-healthy version eliminates bacon on top. Otherwise add bacon to top and bake @ 350 until done

• Pork Shoulder
• Dry Rub
• Slow Cooker
• Meat Thermometer
• Stink-Eye BBQ Sauce

Dry Rub Ingredients:

• 8 tablespoons of brown sugar, packed tightly
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon old bay seasoning
• ½ teaspoon thyme
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Rub pork shoulder with dry rub. cover all sides. Place shoulder in slow cooker on low heat. Cover. let it cook for 4 hours. Check meat temperature every hour thereafter until it is 170 degrees. Remove from slow cooker.
Preheat oven to 500 Degrees.
Place meat on rack in roasting pan. Place meat in 500 degree oven for 15 minutes. Remove meat and let it rest for 30 minutes. Using forks pull meat apart. Serve with Stink-Eye BBQ Sauce.