Servings: 6 to 8

Stew: subheading: Stew:
1 (3½- to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces 1 (3½- to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
Salt and pepper Salt and pepper
3 tablespoons vegetable oil 3 tablespoons vegetable oil
4 slices bacon, chopped fine 4 slices bacon, chopped fine
1 onion, chopped fine 1 onion, chopped fine
4 garlic cloves, minced 4 garlic cloves, minced
1 tablespoon chili powder 1 tablespoon chili powder
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon ground coriander
7 cups water 7 cups water
1 pound (2½ cups) dried black beans, picked over and rinsed 1 pound (2½ cups) dried black beans, picked over and rinsed
2 bay leaves 2 bay leaves
⅛ teaspoon baking soda ⅛ teaspoon baking soda
1 pound linguiça sausage, cut into ½-inch pieces 1 pound linguiça sausage, cut into ½-inch pieces
 
Hot Sauce: subheading: Hot Sauce:
2 tomatoes, cored, seeded, and chopped fine 2 tomatoes, cored, seeded, and chopped fine
1 onion, chopped fine 1 onion, chopped fine
1 small green bell pepper, stemmed, seeded, and chopped fine 1 small green bell pepper, stemmed, seeded, and chopped fine
1 jalapeño chile, stemmed, seeded, and minced 1 jalapeño chile, stemmed, seeded, and minced
⅓ cup white wine vinegar ⅓ cup white wine vinegar
3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh cilantro 1 tablespoon minced fresh cilantro
½ teaspoon salt ½ teaspoon salt

FOR THE STEW: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of pork and brown well on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with 1 tablespoon oil and remaining pork and remove from pot leaving rendered fat and bits.
Add bacon to fat left in pot and cook over medium heat until crisp, 5 to 7 minutes. Stir in remaining 1 tablespoon oil, onion, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic, chili powder, cumin, and coriander and cook until fragrant, about 30 seconds.
Stir in water, beans, bay leaves, baking soda, ¼ teaspoon salt, and browned pork and any accumulated juices, and bring to simmer. Cover, transfer pot to oven, and cook for 1½ hours.
Remove pot from oven and stir in linguiça. Return covered pot to oven and cook until meat and beans are fully tender, about 30 minutes.
FOR THE HOT SAUCE: While the stew cooks, combine all ingredients in bowl and let sit at room temperature until flavors meld, about 30 minutes. (Sauce can be refrigerated for up to 2 days.)
Remove stew from oven and discard bay leaves. (Stew can be refrigerated for up to 2 days; add additional water as needed to loosen sauce when reheating.) Season with salt and pepper to taste and serve with hot sauce.

Pork butt roast is often labeled Boston butt in the supermarket. Be sure to serve this stew with the accompanying salsa-like hot sauce; it is traditional and adds important flavor. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño chile.  Pork butt roast is often labeled Boston butt in the supermarket. Be sure to serve this stew with the accompanying salsa-like hot sauce; it is traditional and adds important flavor. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño chile.
If using canned black beans instead of dry, use two cans with liquid and cut water in half. Reduce cooking time of first portion from 90 minutes to 30 minutes. Omit baking soda.  If using canned black beans instead of dry, use two cans with liquid and cut water in half. Reduce cooking time of first portion from 90 minutes to 30 minutes. Omit baking soda.
For the sauce / salsa, canned small diced tomatoes will work if fresh is not available, but drain well before adding. Champagne vinegar also works well if white wine vinegar is not available.  For the sauce / salsa, canned small diced tomatoes will work if fresh is not available, but drain well before adding. Champagne vinegar also works well if white wine vinegar is not available.