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Sprinkle pork cubes and beef short ribs evenly with salt and pepper; set aside. Heat olive oil in a large skillet over medium-high heat until oil shimmers; add pork cubes and brown cubes evenly on all sides. Drain pork cubes on paper towels; transfer to a 6-quart slow cooker.
Brown beef short ribs in remaining oil, also over medium-high heat, until browned on all sides. Drain short ribs on paper towels; transfer to the slow cooker. Add ham hocks if using, onion, garlic, black beans, chicken broth, orange juice, orange peel, cumin and white vinegar to slow cooker; stir well. Cover slow cooker and cook mixture on low setting for 8 hours, or until meats are tender.
Remove short ribs and ham hocks, if using, from slow cooker with a slotted spoon; let stand 15 minutes. Using two forks, shred beef and ham. Discard ham hocks; return meats to slow cooker and stir well.
Serve mixture atop hot cooked rice or rolled into flour tortillas. Sprinkle with chopped cilantro and garnish with orange wedges.
Nutritional Information: Per serving: 422 cal., 14 g fat (4.2 g sat. fat), 96 mg chol., 533 mg sodium, 39 g carbo., 9.6 g fiber, 39 g pro.

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