Slow Cooker Brazilian Feijoada

Name: Slow Cooker Brazilian Feijoada
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Cuisine: Latin American
Ingredients: 1 pound dried black beans, picked over and soaked overnight per package instructions; 6 ounces applewood-smoked bacon (I like using healthier uncured, no-nitrite bacon); 1 1/2 pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into 1/2-inch cubes; Kosher salt; Freshly ground black pepper; 3 or 4 bone-in beef short ribs or other meaty beef or pork ribs, trimmed of fat; 1 (9-ounce) smoked ham hock or 9 ounces smoked pork sausages such as Linguica; 3 cups finely chopped onion (about 2 medium onions); 6 large garlic cloves, peeled and minced (about 3 1/2 tablespoons minced); 2-4 cups low-salt chicken broth, as needed (I recommend Swanson's); 1/2 teaspoon ground coriander; 2 bay leaves; 1 tablespoon white vinegar; 2 navel oranges, cut into wedges; Chopped fresh cilantro leaves, from 1 small bunch; 1 bunch green onions, trimmed and thinly sliced; White rice to serve on the side