Pork Shoulder Stew

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: people

Author: Giangi Townsend

Melt in your mouth pork shoulder stew. A must-try!

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, salt
pepper, pepper

US - Metric

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.