Step 1

Brown the bacon and sausage in a large Dutch oven over medium heat. Using a slotted spoon, plate the bacon and sausage. Leave the bacon grease in the skillet.

Step 2

Add the onion, celery, and carrots. Cook until the onion and celery are tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Plate the vegetables using a slotted spoon, leaving any bacon grease in the pan.

Step 3

Preheat the oven to 325 degrees.

Step 4

Add the pork butt and cook until golden brown. If there is more than 1/2 tablespoon of fat in the pot, remove it.

Step 5

Add the wine, stirring and scraping the bottom of the pot to deglaze. Simmer until the wine is reduced by about half. Add the chicken broth, bay leaves, and cooked vegetables to the skillet. Cover the pot and place it in the oven for 1 hour.

Step 6

Remove the pot from the oven, and add the thyme, rosemary, apple cider vinegar, diced tomatoes, cannellini beans, browned bacon, and sausage. Cover and place in the oven for 45-60 minutes or until the pork is super tender and the beans are just starting to break down. Don't forget to remove the bay leaves.