This would be fabulous with the Bacon Ranch Potato Salad, hint hint!  And if you really want to feed an army - add Cheesy Drop Biscuits on the side and Hot Corn Dip for an appetizer!  And then for dessert - Peanut Butter Rice Krispies with Chocolate-Butterscotch Topping!

Ok ... If you have all the leftovers - this is almost literally a “dump and go” meal that will be ready when you are!  Always good to have leftovers in the freezer!!

I used the extra seasonings below to give it more of a gourmet taste - something that lingered nicely and that kind of made you wonder what was the secret to making this so delicious.  And by using pork tenderloin instead of pork shoulder - a lot of the fat is eliminated from the very start.  So please - substitute all you want - but realize it won’t be the same creation.  Whatever works for your family - at the very least, consider this a budget-friendly, simple and hassle-free idea!


  1. - 1 Leftover Roasted (or Grilled) Pork Tenderloin (no need to thaw if frozen)

  2. - 2 cups Leftover BBQ Baked Beans  (no need to thaw if frozen)

  3. - 3/4 cup Leftover White Rice (or Brown Rice)

  4. - 2 Tablespoons olive oil

  5. - 1 onion, diced

  6. - 1/4 cup Dark brown sugar, to taste

  7. - 1 Tablespoon garlic powder

  8. - 1 teaspoon Beef Base

  9. - 1 teaspoon Jerk Pork Seasoning  (

  10. - 1 teaspoon BBQ 3000 Seasoning  (

  11. - 1 teaspoon Pork Chop Seasoning  (

  12. - 1/3 - 1/2 cup Ketchup, to taste

  13. - 2 - 3 Tablespoons Yellow mustard, to taste

  14. - 1/2 - 1 cup Cherry Coke, or to taste

  15. - Cheddar cheese, for topping

What I love about these flavor combinations is that the amounts are really up to you!  You could also skip all the seasonings and use a store-bought BBQ sauce ... but it won’t taste the same.  Yet - I realize it’s necessary at times!


I used a 3 quart slow cooker.  You would simply want your cooker to be at least 1/2 full - so use whatever size is needed for the amount you are cooking.

To the crock of the slow cooker, add the Baked Beans.  Top with dark brown sugar.  The dark brown sugar has more molasses - that’s why I like using it.  Add in garlic powder, beef base along with the jerk, BBQ and pork chop seasonings.

Heat the olive oil in a skillet.  Add the diced onion and cook until soft, then add to the crock pot.  Slice your pork tenderloin into thick pieces.  I browned mine before adding to the slow cooker - it adds more flavor, but it’s not totally necessary.  My meat was still slightly frozen in the middle.  Add to crock pot.  Stir to combine.  If the beans and meat are still a little frozen, it’s ok if it doesn’t all stir real well.  Then - Add ketchup and mustard.  Pour in Cherry Coke.  Stir to combine and set the slow cooker on LOW for 4 hours.

Everything is cooked - it just needs to be heated through.  You could do this on HIGH - you may need more liquid (Cherry Coke or water) depending on how hot your slow cooker runs.  And that’s really it!  Serve over rice and top with cheese and diced red onion!  It’s one spectacular Leftover Makeover - ENJOY!