Ingredient

• 8 ounces dried black beans (about 1 cup)
• 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
• 3 bone-in beef short ribs (about 1-1/2 pounds)
• 4 bacon strips, cooked and crumbled
• 1-1/4 cups diced onion
• 3 garlic cloves, minced
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/2 cups chicken broth
• 1 cup water
• 1/2 cup beef broth
• 8 ounces smoked sausage, cut into 1/2-inch slices
• Orange sections
• Hot cooked rice, optional

Direction

1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
3. Place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours.
4. Stir in beans and sausage. Cook, covered, on low 5-6 hours or until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.