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rub the tomato ketchup, vinegar, paprika and plenty of salt and pepper into the pork shoulder and place into a large saucepan with a fitting lid.
pour over a glass of water and dump in one of the sliced onions.
cook the pork with the lid on at 150°C for 3-4 hours.
fry the rest of the onion and pepper in another saucepan for 5 minutes until starting to soften.
and the ham, chourico, oregano and cumin and fry for another couple of minutes.
hack up the tomatoes and add them to the pan with the drained beans and ham stock (which you may have left over from boiling the ham, if not water is fine).
simmer for a couple of hours until the beans have started to break down.
chop the coriander and mix through the sour cream, then season.
boil the rice according to packet instructions.
scrape away the fat from the cooked pork shoulder and strip it into ‘pulled pork’ pieces, whilst it’s still hot, using two forks.
serve the feijoada in a bowl with a heap of the pulled pork shoulder on top. Finish with the sour cream and serve with the corn chips and rice.

Serves 4 (with plenty of pulled pork leftover for the next day!)

• shoulder of pork (1kg)
• splash of vinegar
• squeeze of tomato ketchup
• 1 tsp smoked paprika
• 2 onions, sliced
• 1 green pepper
• couple of bay leaves
• shot of oil
• handful of fresh oregano
• 1 tsp ground cumin
• chourico sausage (100g)
• cooked chunk of ham (100g)
• 2 tomatoes
• 2 tins of cooked black beans
• 1 pint of ham stock
• pot of sour cream
• fresh coriander
• big bag of corn tortilla chips
• American short grain rice (400g)

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Feijoada ft MysteryGuitarMan