The night before: Soak black beans in water overnight. Heat the oil in a large pot over medium-high heat and brown the pork shoulder. Remove meat from the pot and set aside.
Turn heat down to medium and add onions. Stir occasionally for 8 minutes, making sure to scrape up any browned bits from the bottom of the pot. Add salt and pepper to taste, then add chopped garlic and cook for another couple of minutes.
Return pork shoulder to the pot, then add the beans, bay leaves and the other meats. Add enough water to cover the ingredients, then turn the heat down to medium-low and simmer gently, covered, until the beans are tender and everything is tender and cooked through, around4-5 hours. Remove pork belly skin if the texture doesn’t appeal to you.
Garnish with reserved pork chunks and serve with white rice, orange slices, sauteed kale and farofa.
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