Brazilian Feijoada

  • Servings: 4-6
  • Serve with jasmine rice and chimichurri

Ingredients

  • Dried black beans - 2 cups
  • Applewood-smoked bacon - 4 slices
  • Boneless pork shoulder (Boston butt) - 1 pound
  • Sea salt - 1 tsp (1 TBSP kosher salt)
  • Black pepper - 1 tsp
  • Onion - 2 medium (3 cups), finely chopped
  • Chicken broth - 1.25 cups
  • Garlic - 4 cloves, minced
  • Smoked ham hock - 1 (9 ounce)
  • White vinegar - 1 TBSP

Instructions

  1. Place beans in a skillet and cover with cold water. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let sit for 1 hour. Drain and add to crock pot.
  2. Trim the pork shoulder and cut into 1/2 inch cubes. Sprinkle the salt and pepper evenly over the pork on the cutting board. Add to the crock pot.
  3. Cut the bacon into small pieces and cook in a pan over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.
  4. Add the chopped onion, minced garlic and chicken stock to the crock pot. Mix everything together.
  5. Nestle the ham shank on the top of the crock pot.
  6. Cover and cook on low for 8 hours.
  7. Remove the ham hock, place it in a bowl and shred the meat with two forks. Discard the bone and put the shredded meat back into the crock pot.
  8. Add the cooked bacon and white vinegar to the crock pot. Mix everything well and serve or cool/store in the fridge.