Brazilian Feijoada (Pork and Black Bean Stew)

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1. 1Step 1: Ideally, soak the beans overnight, covered in water by one inch. Check occasionally to ensure they are still covered, as they absorb a lot of water. Drain the beans before adding to the slow cooker.
2. 2Step 2: Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside. Remove all but about 1 tablespoon of bacon drippings from the pan. Sauté onions for about 5 minutes. Remove from pan into a 6 quart slow cooker.
3. 3Step 3: Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add to skillet; brown about 8 minutes, turning to brown on all sides. Transfer pork to slow cooker. Add drained beans, bay leaf, red peppers, garlic and chicken stock to slow cooker, stirring to combine. Cover and cook on low 6-8 hours or until beans and meat are tender.
4. 4Step 4: Remove meat onto a plate and remove meat from bones. Discard (if necessary) the bones; shred meat with two forks and return the meat to the slow cooker and stir. Stir in vinegar and crumbled bacon. Serve with orange wedges and rice. Optionally, top with a dollop of Greek yogurt or sour cream.
5. 5Step 5: Note: if using canned beans, add to slow cooker 2-3 hours before serving.