Place pinto 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.
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, until browned on all sides. Transfer pork to a 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, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.
Remove ribs from slow cooker; let stand 15 minutes, then shred with 2 forks. Discard ham hock.
Return beef to slow cooker. Stir in vinegar and crumbled bacon.
Served with cooked white rice.
Ingredients
1 lb. Allegiance® Pork, Butt, trimmed and cut into 1/2-inch cubes
4 slices bacon, lean smokey
2 lbs. Braveheart® Black Angus Beef Short Ribs, trimmed
