Brazilian Feijoada

Serves 8

Ingredients:
1 lb. Dried Black Beans, boiled for 2 minutes & drained
6 Oz. Applewood Smoked Bacon
1 1/2 Lb. Boneless Boston Butt, Trimmed of Fat
Salt & Pepper
4 Bone-in Beef Short Ribs
1 Smoked Ham Hock
3 C. Chopped Yellow Onion
6 Garlic Cloves, Minced
3 C. Chicken Broth
2 Bay Leaves
3 Tbsp. White Vinegar
1 Orange, cut into 8 slices

1) Cook bacon in large skillet over medium heat until crispy. Removed from pan and set aside.
2) Coat pork evenly with salt and pepper. Heat pan used to cook bacon in to medium-high. Add pork, saute about 8-10 minutes, turning to brown each side. Transfer to slow cooker. Season ribs with salt and pepper. Add to pan. Brown on all sides and add to slow cooker. Add beans, ham hock, onion, garlic, chicken broth and bay leaves. Cook on low for 8-9 hours.
3) Add vinegar and crumbled bacon to slow cooker. Mix well and allow to cook for another 15-20 minutes.
4) Serve with rice and orange slices.