2 cups black beans, rinsed and drained
2 lbs. pork shoulder
1 cup low sodium soy sauce
¼ cup brown sugar
10 cloves garlic, smashed
2 bay leaves
1/2 cup vinegar
1 cups water
Pour the soy sauce, water, garlic, beans, bay leaves and sugar in a crockpot and stir.
Place the pork shoulder in crockpot and add a pinch of pepper and stir to get the liquid in and around the pork. Cover and place in the refrigerator over night.
Next morning, cook in the crockpot on high for 4-5 hours or low low for 10-12 hours.
30 minutes before serving, shred pork into large pieces and add 1/2 cup vinegar.
Serve over white rice.