Print Recipe

Pork Shoulder Stew

Course Pork
Cuisine American
Keyword pork, stew
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories 608 kcal


  • 4 pounds pork shoulder 1 4-pounds pork shoulder, trimmed of all fat and cut in 1-inch cube
  • 6 garlic cloves 6 garlic cloves, peeled
  • 1 large onion 1 large onion, peeled and sliced
  • 1 fresh ginger 1 2-inch cube fresh ginger, peeled
  • 4 carrots 4 carrots, peeled and sliced
  • 4 fresh thyme branches 4-6 fresh thyme branches
  • 1 cup white wine 1 cup white wine
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
  • 2 limes 2 limes, squeezed
  • 2 cups chicken stock 2 cups chicken stock
  • salt salt
  • pepper pepper
US - Metric


  1. Preheat the oven at 350F. Place the rack on the lower part of the oven.

  2. 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.

  3. 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.

  4. 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)

  5. 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 Facts
Pork Shoulder Stew
Amount Per Serving
Calories 608 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 188mg 63%
Sodium 429mg 18%
Potassium 1359mg 39%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 58g 116%
Vitamin A 204.5%
Vitamin C 20.9%
Calcium 8.7%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.