Slow Cooker Brazilian Feijoada for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready. Cut the pork shoulder into uniform one-inch cubes to ensure even cooking. Drain and rinse the black beans thoroughly under cold water to remove the canning liquid.

Measure out the beef broth and have the bay leaves prepared. Ensure your slow cooker is clean and placed on a stable, heat-resistant surface near an electrical outlet. Having everything organized before you start makes the assembly process very quick and efficient.

Instructions

Assembly and layering

1. 1Layer the meat
   Place the cubed pork shoulder and the sliced smoked sausage into the bottom of the slow cooker insert. Ensure the meat is evenly distributed across the bottom of the vessel.
   Look for The bottom of the slow cooker should be covered with the meat layer.
   Tip Ensure the pork is cut into uniform sizes for consistent cooking.

At the end of this phase, the meat and beans are neatly layered in the slow cooker. The ingredients should be distributed evenly to ensure balanced cooking.

Check that all components are accounted for and the slow cooker is correctly positioned. The setup should look organized, with the meat at the bottom and the beans covering the top, ready for the broth to be added.

Adding aromatics and liquid

2. 2Add beans and aromatics
   Scatter the drained and rinsed black beans over the meat layer. Once the beans are evenly distributed, place the bay leaves on top of the bean layer.
   Look for The beans should form a consistent layer over the meat.
   Tip Rinse the beans well to remove excess starch from the canning liquid.

The broth has been poured over the ingredients, and the bay leaves are positioned on top. The liquid should cover the majority of the solids, but it is acceptable if some of the top layer of beans is visible. Ensure the lid is securely placed on the slow cooker to trap the steam and heat, which is essential for the slow-cooking process.

Slow cooking cycle

3. 3Add broth and cook
   Pour the beef broth over the ingredients. Cover the slow cooker and cook on low for 6 hours until the pork reaches 145°F (63°C) and the sausage reaches 160°F (71°C). Let the meat rest for 3 minutes before serving.
   Look for The stew should be steaming and the liquid thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the internal temperature of the pork and sausage using a meat thermometer.

The stew has finished its cooking cycle and now emits a rich, savory aroma. The liquid has thickened into a glossy sauce, and the pork is tender. The bay leaves should be removed before serving. The stew is now ready to be portioned into bowls, appearing dark, hearty, and steaming hot, with the meat and beans perfectly integrated.

Common mistakes

Avoid over-filling the slow cooker, as this can prevent the liquid from circulating properly and lead to uneven cooking. Do not open the lid frequently during the cooking process, as each time the lid is removed, heat escapes and the cooking time will be extended.

Ensure the pork is cut into relatively even pieces; pieces that are too large may not cook through in the allotted time, while pieces that are too small may become mushy or disintegrate into the sauce.

How to tell it’s done

The feijoada is done when the pork cubes are tender enough to be easily pierced with a fork and reach an internal temperature of at least 145°F (63°C), and the sausage reaches 160°F (71°C).

The black beans should be soft but still hold their shape, and the sauce should have a glossy, thickened consistency that coats the back of a spoon. Before serving, verify the internal temperature using a reliable meat thermometer to ensure safety, and allow the meat to rest for 3 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Ground meat: 160°F (71°C) in the thickest part