This recipe was inspired by the Big Green Egg Sweet & Smoky Kansas City Style BBQ Sauce and Vidalia Onion Sriracha BBQ Sauce
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Preheat the Dutch oven.
Into the Dutch oven, add beans, pork, chicken stock, salt, and BBQ sauces. Let simmer for 45 min to an hour.
Let cool for 5-10 minutes, serve and enjoy!
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