- 2 cups dried black beans
- 4 slices applewood-smoked bacon
- 1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 bone-in beef short ribs, trimmed (about 2 pounds)
- 3 cups finely chopped onion (about 2 medium)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 4 garlic cloves, minced
- 1 (9-ounce) smoked ham hock
- 1 tablespoon white vinegar
- 8 orange wedges
For the rest of the recipe, go HERE
I'll be honest, not a huge meat gal and this was a lot of meat. A little pricier dish than what I usually do, too! But the hubs loved it and said it was pretty close to perfect. Well, he really said it was perfect but I know it was a little off. For all of my culinary practice, I am not a good crockpot cook. Which may be in part due to the crappy crockpot we have(now had, thanks to my mom buying us a new one for our anniversary!). It always ran hot, even on low. Which makes for a lot of overcooked meat if you aren't super on the ball. Who is with kids?! Anyways, my only 'error' was upping the liquid to 2 1/2 cups. A straight 2 would have been better. And the meat counter was out of bone-in beef ribs so had to fudge with regular boneless ribs. Make sure those beans are in the liquid, too. They stay firm if not!
All in all, it's a good meal for the carnivorous sort. Won't be doing it often, but it's a nice treat for the hubs once in a while. Served with rice fried Brazilian style. Would be awesome with mango and avocado!