Hearty Pork Shoulder and Potato Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) boneless pork shoulder, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 large yellow onion, diced
• 3 medium carrots, cut into 1/2-inch chunks
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry white wine (or more stock)
• 4 cups low-sodium chicken stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 6 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1/4 cup chopped fresh parsley
• 1 tsp apple cider vinegar (or lemon juice)

Do This

• 1. Heat oven to 325°F (163°C). Toss pork with salt, pepper, and flour.
• 2. Brown pork in a Dutch oven over medium-high heat; remove to a plate.
• 3. Sauté onion and carrots; add garlic and tomato paste until fragrant and darkened slightly.
• 4. Deglaze with wine; add stock, Worcestershire, bay, thyme, rosemary; return pork and simmer.
• 5. Cover and braise in the oven for 1 hour; add potatoes.
• 6. Cover and braise 45–55 minutes more, until pork is tender and potatoes are creamy.
• 7. Stir in parsley and vinegar; adjust salt and pepper, then serve hot.

---

Why You’ll Love This Recipe

• Big comfort, simple method: A straightforward braise that tastes like it cooked all day.
• Tender pork + creamy potatoes: Pork shoulder turns spoon-tender while potatoes soak up the savory broth.
• One-pot dinner: Brown, simmer, braise, and serve straight from the Dutch oven.
• Great leftovers: The flavor deepens overnight, making tomorrow’s bowl even better.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 6 garlic cloves, 1 1/2 lb Yukon Gold potatoes, fresh thyme (6 sprigs), fresh rosemary (1 sprig), fresh parsley (1 small bunch), 1 lemon (optional alternative to vinegar)
• Dairy: None required
• Pantry: 2 1/2 lb boneless pork shoulder, all-purpose flour, neutral oil, tomato paste, dry white wine, low-sodium chicken stock, Worcestershire sauce, bay leaves, kosher salt, black pepper, apple cider vinegar

Full Ingredients

For the pork and vegetables

• Pork shoulder: 2 1/2 lb (1.13 kg) boneless pork shoulder (Boston butt), cut into 1 1/2-inch (4 cm) chunks
• Kosher salt: 2 tsp, plus more to taste
• Black pepper: 1 tsp
• All-purpose flour: 3 tbsp
• Neutral oil: 2 tbsp (canola, avocado, or grapeseed)
• Yellow onion: 1 large (about 12 oz / 340 g), diced
• Carrots: 3 medium (about 9 oz / 255 g), peeled and cut into 1/2-inch (1.25 cm) chunks
• Garlic: 6 cloves, minced
• Tomato paste: 2 tbsp

For the braising broth

• Dry white wine: 1/2 cup (120 ml) (or substitute additional stock)
• Low-sodium chicken stock: 4 cups (960 ml)
• Worcestershire sauce: 1 tbsp
• Bay leaves: 2
• Fresh thyme: 6 sprigs
• Fresh rosemary: 1 sprig

To finish

• Yukon Gold potatoes: 1 1/2 lb (680 g), cut into 1 1/2-inch (4 cm) chunks
• Fresh parsley: 1/4 cup (10 g), chopped
• Apple cider vinegar (or lemon juice): 1 tsp
• Optional: Extra black pepper to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep the pork

Arrange a rack in the lower middle of the oven and preheat to 325°F (163°C).

Pat the pork dry with paper towels (dry meat browns better). In a medium bowl, toss the pork with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated.

Step 2: Brown the pork for deeper flavor

Set a large Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil.

Add the pork in a single layer (work in 2 batches if needed so it sears instead of steaming). Brown for 3–4 minutes per side, turning with tongs, until you get good color on most sides. Transfer browned pork to a plate.

Step 3: Sauté the onion and carrots

Reduce heat to medium. Add the diced onion and carrots to the same pot. Cook, stirring and scraping up browned bits, for 6–8 minutes, until the onion softens and starts to turn golden at the edges.

Step 4: Build the stew base with garlic and tomato paste

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. This quick step helps take the edge off the tomato paste and makes the broth taste richer.

Step 5: Deglaze and assemble the braise

Pour in 1/2 cup dry white wine. Bring to a simmer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.

Add 4 cups chicken stock, 1 tbsp Worcestershire sauce, 2 bay leaves, 6 sprigs thyme, and 1 sprig rosemary. Return the browned pork (and any juices on the plate) to the pot. Bring the stew to a gentle simmer over medium-high heat.

Step 6: Braise, then add potatoes to finish cooking in the broth

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 1 hour.

Carefully remove the pot from the oven. Stir, then add the potatoes. Nestle them into the broth so they’re mostly submerged. Cover again and return to the oven for 45–55 minutes, until the pork is very tender (a fork should slide in easily) and the potatoes are creamy and cooked through.

If you prefer a slightly thicker stew, uncover the pot for the last 10 minutes of braising to let a little liquid evaporate.

Step 7: Finish, balance, and serve

Remove and discard the bay leaves and herb stems (thyme and rosemary). Stir in 1/4 cup chopped parsley and 1 tsp apple cider vinegar to brighten the flavors.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls, making sure each serving gets plenty of pork, potatoes, carrots, and broth.

Pro Tips

• Don’t crowd the pot when browning: Brown the pork in batches. Good browning equals deeper, meatier stew.
• Cut pieces evenly: Keeping pork and potato chunks around 1 1/2 inches helps everything finish at the same time.
• Keep it at a gentle simmer: After deglazing, avoid a hard boil. A gentle braise keeps pork shoulder juicy and tender.
• Brighten at the end: That small 1 tsp splash of vinegar (or lemon) makes the savory broth taste more lively.
• Skim if you like: If there’s excess fat on the surface, skim with a spoon before serving for a cleaner broth.

Variations

• Smoky ranch-style: Add 1 tsp smoked paprika with the flour and swap half the stock for beef broth.
• Herb-forward and lighter: Use all chicken stock (no wine) and add 1 extra tbsp chopped parsley plus 1 tsp grated lemon zest at the end.
• Spicy winter stew: Add 1/4 tsp red pepper flakes with the garlic and finish with extra black pepper.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering, about 10–15 minutes, adding a splash of stock or water if it thickens.

For make-ahead: cook the stew fully, cool, and refrigerate overnight. The flavor improves by the next day. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.

Nutrition (per serving)

Approximate, per 1/6 recipe: 520 calories, 36 g protein, 34 g carbohydrates, 26 g fat, 4 g fiber, 780 mg sodium. Values vary by brand of stock and the fat content of the pork shoulder.