Without turning off the slow cooker, spider scoop all the vegetables, fat, ham and bone out and discard. This may be strained through a sieve but I prefer to leave it a little rustic.
Drain and rinse the beans and add them to the slow cooker.
Add 1/2 chopped onion, 1 stocks chopped celery, 1 chopped carrot, 2 bay leafs, and tequila,
Add the can of tomatoes,
Add the juice of lime, plus about ¼ of the lime zest.
Char the pablano peppers, sweat in bag or covered glass bowl, remove skin and seeds, chop into small pieces, and add to the beans.
Remove stems and seeds from the remaining peppers. Chop the them into round slices and add to the bean mixture.
Taste the broth for seasoning.
Add the PC rub to taste, about 1 or 2 TBSP.
Taste again and add salt and/or pepper if needed.
Cover and cook on high for 7 hours. Do not open the lid during the cooking time.
Check to see if beans are done. Add diced ham and slow cook on high 1 more hour.
Serve garnished to taste.