Brazilian Feijoada might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 667 calories, 39g of protein, and 42g of fat. This recipe serves 8. If you have pork shoulder, ham hock, lower-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the white vinegar you could follow this main course with the Vinegar Pecan Pie as a dessert. From preparation to the plate, this recipe takes approximately 9 hours and 47 minutes.
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.
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; saut 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.
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.