Start out with leftover smoked pork and shred it.
Coat the shredded leftover smoked pork in bbq sauce and store in the fridge overnight, this helps to add to the flavor of the pork but you can skip bbq sauce if you prefer.
You can pull as large chunks of fat to cook in the beans, I did that but then removed the pieces of fat as I served the beans.
Dice up your bacon and cook it in a small fry pan, I did not cook mine very long as I knew the bacon would cook more in the dutch oven as it was on the smoker.
Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Mesquite Pit Boss Pellets to smoke my beans.
If you are using a cast iron Dutch Oven wipe it down with oil so as to help make sure that it is ready to cook without having stuff stick. An Enameled Cast Iron would work as well just know that the smoke may stain the enamel of the Dutch Oven.
Open your can of butter beans and strain the juices off of them.
For the remaining beans open them up and drop scrape the beans with sauces into the dutch oven. The sauces add to the flavors of the baked beans and the thickness of them.
Add in your meat next you can drop in more bacon grease if you want to for extra flavoring.
Next, add in the remaining ingredients and stir everything together.
Set the full dutch oven on your smoker once your rolling smoke, without a lid so the smoke can saturate the beans.
Stir the beans every 30 minutes or so to make sure they cook evenly and the smoke flavor penetrates everything.
Allow to slow cook for 3 hours at least (225) or smoke longer on the smoke setting.
Serve and enjoy!