In 5- to 6-quart slow cooker, whisk together Chicken Broth (2 cup), Dry White Wine (1/2 cup) and Tomato Paste (3 tablespoon). Add Garlic (8 clove), Shallot (2) and Diced Tomatoes (1 can) and mix to combine.
Fold in Lean Pork (2 pound), Thick-Cut Bacon (4 ounce), Fresh Thyme (4 sprig) and Fresh Rosemary (2 sprig).
Cook, covered, until pork easily pulls apart, 5 to 6 hours on the High Setting or 7 to 8 hours on the Low Setting.
About an hour before serving, discard the herb sprigs, then gently stir in the lentils. With the slow cooker set on High, cover and continue cooking until Brown Lentils (1/2 cup) are just tender, about 1 hour.
Gently fold in the Canned White Beans (1 can) and cook until heated through, about 3 minutes. Garnish with Fresh Parsley (to taste) and serve with crusty bread, if desired.