Ingredients
8 ounces dried black beans (about 1 cup)2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes3 bone-in beef short ribs (about 1-1/2 pounds) 4 bacon strips, cooked and crumbled1-1/4 cups diced onion3 garlic cloves, minced1 bay leaf3/4 teaspoon salt3/4 teaspoon pepper1-1/2 cups chicken broth1 cup water1/2 cup beef broth8 ounces smoked sausage, cut into 1/2-inch slicesOrange sectionsHot cooked rice, optional
Preparation
Rinse and sort beans; soak according to package directions. Meanwhile, 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.
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.
