Sopa de Frioles Negro con Carne

I have always cooked black bean soup since my son was just a baby. We had him in a restaurant in San Diego and he was in a high chair. I had the soup as an appetizer and gave him a spoonful. I ended up giving him the whole bowl because he liked it so much. Bean soup all over his face and everywhere else, but he did eat a lot of it and has loved black bean soup ever since. Recently, I made a batch and decided to add meat (pork) to it. I don't quite remember how I did it but I am trying to recreate it today. This recipe is an ongoing progress. I will update as I fiddle and let you know the results.

As yet:

1 lb. black beans, rinsed
2 yellow onions, coarsely chopped
5 cloves garlic, peeled and crushed
5 carrots, peeled and sliced
3-4 lb. pork, Boston butt, with bone, fat trimmed

Place all ingredients in a pot big enough to them along with enough water to cover. Place on stove and set temp to medium. This is going to cook long and slow.