1-First Step: Mix the sauce base Add the pinto beans, BBQ sauce, coconut sugar, Worcestershire sauce, diced onion, minced garlic, and mustard powder to the slow cooker. Stir everything together until the beans are well coated and the sugar starts to dissolve. This first step builds the flavor base and makes sure the sauce gets into every bite.

2-Second Step: Prepare the pork Cut the 2 pounds of boneless pork shoulder into 4 smaller pieces. This helps the pork cook more evenly and gives the slow cooker more surface area to work with. Pork shoulder is the right choice here because it has enough fat and connective tissue to become tender instead of dry.

3-Third Step: Nestle the pork into the mixture Place the pork pieces into the bean mixture and press them down gently so they sit partly covered. You do not need to fully stir the pork through the beans. Just make sure it is tucked into the sauce so it can slowly absorb flavor as it cooks.

4-Fourth Step: Slow cook on low Cover the slow cooker and cook on low for 6 to 8 hours. This is not a quick recipe, but that long time is what makes the pork soft enough to shred. If your slow cooker runs hot, check closer to the 6-hour mark. The pork should be very tender and easy to pull apart with two forks.

5-Fifth Step: Shred the pork Once the pork is cooked through, remove it from the slow cooker and place it on a cutting board or in a bowl. Shred it using two forks, breaking it into bite-size pieces. If you see any large bits of fat, you can trim them off before returning the meat to the pot.

6-Final Step: Stir and serve Return the shredded pork to the slow cooker and stir everything together so the meat mixes evenly with the beans and sauce. Let it sit for a few minutes if needed so the flavors settle. Then serve warm.