Step 1

Soak beans in cold water 8 hours or overnight.

Step 2

Spray 6-quart slow cooker with cooking spray.

Step 3

Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.

Step 4

Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.

Step 5

Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.

Step 6

Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.

Step 7

Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.

Step 8

In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 9

Serve beef, pork and beans over white rice with collard greens and orange segments.