Melt in your mouth pork shoulder stew. A must-try!
I was initially hesitant to share this recipe because of its simplicity of and was concerned that you may not read it or try it.
All worries set aside, I choose to share it as we enjoyed it so much, even though it takes time to cook.
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However, the oven does all the work for you, so kick up your heels or shoes and enjoy some time away from the kitchen.
From a trip to our local market, we purchased a large portion of pork shoulder that we proudly took home.
One warning: the house will smell wonderfully.
What is pork shoulder?
Pork Shoulder or Pork Butt. Despite its name, the pork butt comes from the upper part of the shoulder.
It’s a tough cut of meat, but when slow-cooked, it becomes tender and flavorful, making it ideal for pulled pork or slow-cooked roasts.
As I never prepared it before, I decided to look up some recipes. What I found was lots of great recipes with lots of ingredients that required a trip to the store.
Laziness was the stopping block here.
I closed all the books and decided to go my way.
The ginger and lime give it a savory flavor.
No need to worry about skimming off the fat at as it is all removed before cooking.
Mashed potatoes are the perfect side dish combination.
Ingredients needed to create this excellent pork shoulder stew
Pork shoulder – all fat trimmed and cut into even size cubes
Garlic cloves – the aroma is the perfect partner to your pork
Onion – once cooked it brings the sweetness that is so personal to onions and so enjoyable.
Ginger – pungent and adds a great layer of flavor
Carrots – it would not be a stew if it did not have carrots, which bring a layer of sweetness.
Fresh thyme – is always the herb of choice as it gives a great flavor and yet not overpowering.
White wine – my favorite ingredient as it blends well with all the other ingredients, and as the alcohol evaporates, it leaves behind a great flavor.
White wine vinegar – with the sweetness of the above ingredients, the acidity is the perfect balance.
Limes – give it an uplifting flavor
Salt and pepper – your seasoning taste before serving and rectify if needed
The perfect side dish to enjoy with your pork stew
Even though you have carrots and onions in your stew, potatoes have always been the favorite companion to it.
Champ Potatoes are amazing with it as it plays the perfect partner.
Do not forget that peas are excellent with it too, and allow me to suggest one of our favorite dish of French Peas. Tender and so rich in flavor, they are a must with your stew
If you enjoy this wonderful stew recipe, you may want to try my other recipes.
Pork Shoulder Stew
Ingredients
- 4 pounds pork shoulder, trimmed of all fat and cut in 1-inch cube
- 6 garlic cloves, peeled
- 1 large onion, peeled and sliced
- 1 fresh ginger, cut into 2-inch cube
- 4 carrots, peeled and sliced
- 4 fresh thyme branches
- 1 cup white wine
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 limes, squeezed
- 2 cups chicken stock
- salt
- pepper
Instructions
- Preheat the oven at 350F. Place the rack on the lower part of the oven.
- Trim all the fat from the pork shoulder and cut into 1-inch cubes. In a large cast enamel pot, over medium high, heat the olive oil. Add half of the pork cubes, do not overcrowd the pot, sear for a couple of minutes. Remove the meat from the pan and place on a plate. Add the remaining pork shoulder to the pan and sear for about a couple of minutes. Remove from the pot and add with the first batch.
- Add the wine and vinegar to the pot and scrape any bits that may have stuck to the bottom or sides. Add the onions, carrots, garlic and ginger. Lower the heat to medium and cook for about 5 minutes, stirring occasionally, until the onions are soft.
- Add the pork shoulder back to the pot over the onion’s carrots mixture. Season with salt and pepper. Add lime juice and fresh thyme. Stir all. Add the chicken broth to slightly cover the pork. (you may have some stock left over)
- Cover with a tight lid and place in the hot oven. Cook for about 2 to 2 ½ hours, covered and stirring once in a while.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Sunday Night Dinner
- Cuisine: American
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Jake
I’m so glad you shared this recipe. I made it today and the whole family loved it!
Giangi Townsend
Thank you Jake! I am so happy it was to everyone likings.