Slow cooker brazilian feijoada

• Meat

  • 1 (9-ounce smoked ham hock or, smoked
  • 6 oz Applewood smoked bacon
  • 3 Beef short ribs or other meaty beef or pork, bone-in ribs
  • 1 1/2 lbs Pork shoulder, boneless

• Produce

  • 2 Bay leaves
  • 1 Cilantro, fresh leaves
  • 1/2 tsp Coriander, ground
  • 6 Garlic cloves, large
  • 1 bunch Green onions
  • 3 cups Onion

• Canned Goods

  • 2 cups Chicken broth, low-salt

• Pasta & Grains

  • 1 Serve with steamed white rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp White vinegar

• Other

  • 2 Naval oranges, cut into wedges

Found on panningtheglobe.com

Description

Ingredients

• 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)
• 1½ pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into ½-inch cubes
• Kosher salt
• 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)
• 6 large garlic cloves, peeled and minced (about 3½ tablespoons minced)
• 2-4 cups low-salt chicken broth, as needed (I recommend Swansons)
• ½ teaspoon ground coriander
• 2 bay leaves
• 1 tablespoon white vinegar
• Suggested Accompaniments:
• 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

Directions

• 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. (dont wash skillet, youll use it to brown the meats)
• Sprinkle pork evenly with ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. (If theres too much liquid accumulating and the meat isnt browning, tilt the skillet and spoon some of the fat out) Transfer pork to slow cooker. Season the ribs evenly with ⅛ 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.
• 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.
• Serve Feijoida with rice. Sprinkle generously with green onions and cilantro. Serve with orange wedges to squeeze on top. Sautéed collard greens are a perfect traditional side dish or choose another leafy green like spinach or kale.