The Night Before:

1. Soak the beans in a big bowl with enough water to cover them by two inches.
2. Generously season the pork with kosher salt. Store in the refrigerator in a plastic bag or bowl covered in plastic wrap.

The Day of:

1. Drain the soaked beans and set aside.
2. Remove the pork from the refrigerator and allow to come to room temp for about 30 mins. Pat the pieces of pork to dry with a paper towel.
3. In a dutch oven or heavy-bottom pan, heat olive oil over high heat. Once the oil is hot, add the pieces of pork, making sure not to crowd the pan (you can brown the pork in a couple of batches, if needed).
4. Brown the pork 2-3 minutes per side.
5. Remove the pork from the pot and set aside on a plate.
6. Drain off most of the fat that has rendered in the pan from the pork, leaving about 1 Tbsp in there. Turn the heat down to medium-low and add the diced onion, carrots, celery and a pinch of salt. Stir and allow the onions to soften but not brown, about 5-7 minutes. Add the garlic and herbs de Provence and cook for another minute or two.
7. Add the bay leaves, soaked and drained beans, bone broth along with enough water to almost cover the beans.
8. Bring the mixture up to a simmer over medium-high heat. Once simmering, turn down the heat to the lowest setting on your stove and nestle the pieces of browned pork into the bean mixture.
9. Cover the pot with a lid and allow to cook on low for 3-4 hours, or until the pork is fall-apart tender and the beans are nice and creamy. Mash some of the beans with the back of a spoon to create aa creamer consistency. Season with salt and pepper.