Bring to rolling boil.... Then lower heat to between low/medium. Let simmer covered for about 4 hrs. Stir occasionally...
Then remove the pork and put on a plate and allow to cool.
after the pork cools enough, separate the bones, pull off the meat and throw the meat back into the pot. Chuck the bones. I must mention here that it is possible to continue the cooking until the 8 hr mark and most of the meat will simply fall from the bones. It then becomes necessary to sift out the bones before serving, as some of them may be quite small. I have found it is easier to do it at this stage rather than wait.
The pot will now look like this.. the beans are still somewhat hard...
photo upload
Continue the cooking "uncovered" until a 24 hour total cook time has elapsed.
Then serve in a bowl "as is" sprinkled with raw onions or serve over white rice.
The cook continues tonight, will post final pic lunch tomorrow.
A better pinto you will have a hard time finding.....
In edit: forgot to mention the choice of smoked pork. My personal preference - I've found that smoked "hocks" tend to be a bit "fattier" and has a less meat yield. Doesn't affect flavor as such, but the neck bones with a little work are always much more desirable....
done!
