The most popular dish of my country – I hope I did it justice making it my own and I encourage you to make it your own as well! Mix and match your meats focusing on pork since that’s what has most flavor.
This dish is all about low and slow, allowing the flavors of the various meats to build upon themselves. I hope you guys give it a shot – it is absolutely amazing and although not normally made in the slow cooker, this is how I decided to make it.
It keeps well in the fridge or very cold garage (over the winter like when we made) and will last you as many day as it takes for you to get through it! Freezes well. Crowd pleaser. We usually like to make it when we have company coming but when we crave it, we make it. Winecoach happens to really embrace this dish as well so it’s a win in for both of us!
SLOW COOKER FEIJOADA
- 1 pound dried black beans, picked over and soaked over night per package instructions
- 6 ounces applewood-smoked bacon (I highly recommend healthier uncured, no-nitrite bacon)
- 1 1/2 pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into 1/2-inch cubes
- salt to taste
- Freshly ground black pepper
- 3 or 4 bone-in beef short ribs or other meaty beef or pork ribs, trimmed of fat
- 1 (9-ounce) smoked ham hock or 9 ounces smoked pork sausages such as Linguica
- 3 cups finely chopped onion (about 2 medium onions)
- 6 large garlic cloves, peeled and minced (about 3 1/2 tablespoons minced)
- 2–4 cups low-salt chicken broth, as needed (I recommend Swanson’s)
- 1/2 teaspoon ground coriander
- 2-4 bay leaves
- 1 tablespoon white vinegar
• 2 naval oranges, cut into wedges
• Chopped fresh cilantro leaves, from 1 small bunch
• 1 bunch green onions, trimmed and thinly sliced
• Serve with steamed white rice
1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and add to a 6-quart electric slow-cooker. (don’t wash skillet, you’ll use it to brown the meats)
2. Sprinkle pork evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. (If there’s too much liquid accumulating and the meat isn’t browning, tilt the skillet and spoon some of the fat out) Transfer pork to slow cooker. Season the ribs evenly with 1/8 teaspoon salt and a few grinds of pepper. Add ribs to skillet; cook for 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, ham hock, onions, garlic, 2 cups chicken broth, 1 teaspoon salt, coriander, bay leaves and vinegar to slow cooker, stirring to combine. Cover and cook on LOW 8-9 hours or until beans and meat are tender.
3. Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones. Return meat to slow cooker. Add more broth for a soupier consistency.
4. Serve Feijoada with rice. Sprinkle generously with green onions and cilantro. Serve with orange wedges to squeeze on top. If you’re feeling adventurous get some farofa to get the true Brazilian feel.
Make the Brazilian Vinagrete salsa:
- 1/2 large onion, diced
- 2 tomatoes, diced
- 1/2 green or red bell pepper, diced (optional)
- 2-3 tbsp chopped parsley
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Mix all ingredients together. Serve it aside the feijoada.