• 2 cups fresh black beans, cooked or 1 can, no salt added, drained and rinsed
  • 2 slices applewood smoked sliced bacon, thick cut.
  • 1 LB boneless pork shoulder, trimmed of fat and cut into 2 inch pieces.
  • 1 LB boneless beef chuck cut into 3 inch pieces
  • 2 Tablespoons Applewood Chipotle Rub 
  • 1 medium onion, chopped
  • 1 cup homemade chicken stock or fat free, low sodium chicken broth
  • 4 cloves of garlic, minced
  • 1 Tablespoon white vinegar
  • 2 Bay Leaves 


  1. Prepare the pork shoulder and beef pieces, by coating them liberally with the Applewood Chipotle Rub.
  2. Heat a dutch oven to medium high heat and cook the bacon until it is crisp.
  3. Transfer the bacon to a paper towel to drain .
  4. Transfer the pork to the dutch oven and cook until brown on all sides.
  5. Don’t crowd the pan with the meat, better to work in batches.
  6. Remove meat from pan and keep warm.
  7. Continue with the remaining pork and then the beef.
  8. Add onions to the pan and saute until they start to soften.
  9. Add the chicken stock, minced garlic and Bay Leaf to the onions.
  10. Return the pork and beef back to the pan.
  11. Add the beans and reduce heat to medium low.
  12. Cook for 1 to 1 1/2 hours until the meat is cooked through and is tender.
  13. Just before serving add the vinegar and return the bacon to the pan.
  14. Stir to combine and serve hot.