2 cups dried black beans 4 applewood-smoked bacon slices 1 (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

1. Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.