1
Adjust rack to middle position and preheat oven to 425 degrees.
Drain pineapple, reserving juice in a medium bowl (you’ll use the pineapple in the next step). Stir Southwest Spice, Tex-Mex paste, tomato paste, and 2 TBSP water (4 TBSP for 4 servings) into juice.
Drain and rinse beans; add to bowl with spice mixture. Stir in pulled pork*, breaking meat into smaller pieces with a fork. Season generously with salt and pepper.
Transfer pork and bean filling to aluminum tray (divide between both trays for 4).
Bake on middle rack until warmed through, 15-18 minutes.