2 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
Essence, recipe follows
1 1/2 tablespoons vegetable oil
1 large yellow onion, sliced
6 cups chicken stock or water
2 cups dried white beans, such as Great Northern or Navy, picked over for stones or impurities
1/2 pound salt pork, cut into pieces
1 1/2 cups chopped, seeded tomatoes and their juices
2 teaspoons minced garlic
1/2 cup packed light brown sugar
2 tablespoons Creole mustard
2 teaspoons chili powder
1 bay leaf
1 sprig fresh thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme