Brazilian Feijoada

Brazilian Feijoada

4 slices applewood-smoked bacon
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
Garlic Salt and Pepper
3-4 bone-in beef short ribs
2 medium onions, finely chopped
10.5 oz low-sodium chicken broth
3 tsp minced roasted garlic
1 smoked ham hock
2 cans black beans
1 tablespoon white vinegar (I used Apple Cider Vinegar)

In a large, heavy skillet cook bacon slices until crisp. Remove from pan, drain on paper towels and set aside.

In the same skillet, add the pork cubes to the bacon grease. Season with garlic salt and pepper and cook, stirring occasionally until browned. With a slotted spoon, remove the pork cubes from the skillet and put them in a large slow cooker.

Again in the same skillet, brown the short ribs (season with more garlic salt and pepper). Place the browned short ribs in the slow cooker. Add the onions, chicken broth, garlic and ham hock and cook 4-6 hours. Add black beans and continue cooking for another 2-3 hours. Serve over hot cooked rice.

These were the best black beans I've ever eaten! Seriously.