Brazilian Feijoada

Ingredients

• 4 slices applewood-smoked bacon 
• 0.5 teaspoon pepper black divided freshly ground
• 2 pounds beef short ribs bone-in trimmed
• 1 pound boston butt pork shoulder boneless trimmed cut into 1/2-inch cubes (Boston butt)
• 2 cups black beans dried
• 4  garlic cloves minced
• 1.3 cups lower-sodium chicken broth fat-free
• 3 cups onion finely chopped ( 2 medium)
• 8  orange wedges 
• 0.8 teaspoon salt divided
• 9 ounce ham hock smoked
• 1 tablespoon vinegar white

Equipment

• frying pan
• sauce pan
• slow cooker

Directions

1. Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans.
4. Cook bacon in a large skillet over medium heat until crisp.
5. Remove bacon from pan; crumble.
6. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high.
7. Add pork to drippings in skillet; saut 8 minutes, turning to brown on all sides.
8. Transfer pork to a 6-quart electric slow cooker.
9. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
10. Add ribs to skillet; cook 3 minutes on each side or until browned.
11. Place ribs in slow cooker.
12. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
13. Remove ribs from slow cooker; let stand 15 minutes.
14. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon.
15. Serve with orange wedges.