1-First Step: Add all ingredients except pork to the slow cooker and stir to combine. Pour in the BBQ sauce, stir in coconut sugar, add Worcestershire sauce, mix in diced onion, jarred minced garlic, and mustard powder. Keep stirring until the sauce looks evenly blended.

2-Second Step: Cut pork shoulder into 4 smaller pieces and nestle them into the mixture. Cutting it into smaller pieces helps the pork cook evenly. Place the pieces so they are at least partially surrounded by the sauce mixture.

3-Third Step: Cover and cook on low for 6 to 8 hours. You do not need to stir while it cooks. Let the slow cooker do the work until pork is fully cooked and fork-tender. If you prefer faster cooking, many slow cookers can handle an on-high option, but low typically gives the best shredding results.

4-Fourth Step: Remove the pork, shred it, then add it back to the slow cooker. Take the pork out carefully, shred using two forks, then return the shredded pork to the slow cooker. Stir to combine so the meat soaks up the BBQ bean sauce.

5-Final Step: Serve and enjoy. Serve your crock pot pork and beans as a main dish with veggies, bread, and fruit, or keep it classic as a side with hamburgers, hot dogs, or campfire-style meats.