Slow Cooker Pork Shoulder Recipe - Hearty Portuguese Feijoada

Craving a meal that's both comforting and packed with flavor? Look no further than this incredible pork shoulder recipe slow cooker style! We're talking about a traditional Portuguese Feijoada, a hearty stew that brings together tender pork, creamy beans, and aromatic Mediterranean spices. It's the kind of dish that warms you from the inside out, perfect for cozy evenings or feeding a hungry crowd.
While Feijoada boasts rich, complex flavors, don't let that intimidate you. This recipe is designed specifically for your slow cooker, making it incredibly simple to achieve melt-in-your-mouth pork and a deeply savory broth with minimal fuss. Just a little prep, and your slow cooker does all the heavy lifting, transforming humble ingredients into a truly spectacular pork slow cooker stew. Whether you're a seasoned chef or just starting your culinary journey, you'll find this stew recipe with pork to be a delicious and rewarding experience. Let's get cooking!

Ingredients

• 1 lb pork shoulder, cut into bite-sized 1-inch cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups dry white beans (such as cannellini or great northern), soaked overnight and drained
• 1 bay leaf
• 2 cups chicken broth
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp good quality olive oil (preferably Portuguese olive oil for authenticity)
• Optional: 1/2 cup dry red wine (like a robust red blend or Merlot) for extra depth

Directions

1. Prep the Ingredients: First things first, make sure your dry beans have been soaking overnight. Drain them well before starting. Pat your cubed pork shoulder dry with paper towels – this helps it brown better! Chop your onion and mince your garlic.
2. Sauté Aromatics: Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes until it starts to soften and turn translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Brown the Pork: Add the patted-dry pork shoulder cubes to the skillet. Brown the pork on all sides for about 5-7 minutes. You're not trying to cook it through, just get a nice sear on the outside. This step adds a fantastic depth of flavor to your pork meat stew.
4. Slow Cook: Transfer the browned pork and sautéed aromatics into your slow cooker. Add the drained, soaked beans, bay leaf, chicken broth, and smoked paprika. Season generously with salt and freshly ground black pepper. Give everything a good stir to combine.
5. Set and Forget: Cover your slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours. The cooking time will vary slightly depending on your specific slow cooker, but the goal is fork-tender pork and creamy beans.
6. Final Touches: Once the cooking time is up, carefully remove the bay leaf. Taste the stew and adjust the seasoning as needed. This is also the time to stir in the optional 1/2 cup of red wine if you're using it – it adds a wonderful complexity to the broth. Let it simmer on low for another 15-20 minutes after adding the wine to allow the flavors to meld. Your delicious slow cooker stew is ready!