My Brazilian Feijoada

• 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

1. 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.
2. Stir in beans and sausage. Cook, covered, on low until meat and beans are tender, 5-6 hours. 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.

black beans, pork shoulder butt roast, short ribs, bacon, onion, garlic, bay leaf, salt, pepper, chicken broth, water, beef broth, sausage, orange sections, rice

Taken from www.tasteofhome.com/recipes/my-brazilian-feijoada/ (may not work)