Pork Shoulder and White Bean Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2 lb (907 g) pork shoulder, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (or more broth)
• 4 cups (960 ml) low-sodium chicken broth
• 2 bay leaves
• 1 1/2 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• 3 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Do This

• 1) Season pork with salt, pepper, and smoked paprika.
• 2) Sear pork in a Dutch oven over medium-high heat; remove.
• 3) Sauté onion, carrot, and celery; add garlic and tomato paste.
• 4) Deglaze with wine; add broth, herbs, bay leaves, and pork; simmer covered 75 minutes.
• 5) Stir in beans; simmer 20 minutes uncovered. Mash some beans to thicken.
• 6) Finish with butter, lemon juice, and parsley; season to taste.
• 7) Rest 10 minutes, then serve hot with crusty bread.

---

Why You’ll Love This Recipe

• Deep, savory flavor from seared pork and slow simmering, but made with straightforward pantry ingredients.
• Creamy white beans make the broth feel rich without needing heavy cream.
• It’s a true one-pot meal that reheats beautifully for leftovers.
• Flexible: swap herbs, add greens, or adjust the thickness to your liking.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, fresh rosemary, fresh thyme, lemon, flat-leaf parsley
• Dairy: unsalted butter (optional but recommended)
• Pantry: pork shoulder, olive oil, tomato paste, dry white wine (optional), low-sodium chicken broth, cannellini beans (canned), bay leaves, kosher salt, black pepper, smoked paprika

Full Ingredients

For the stew

• Pork: 2 lb (907 g) pork shoulder (also called pork butt), cut into 1 1/2-inch chunks
• Seasoning: 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp smoked paprika
• Oil: 2 tbsp olive oil
• Aromatics: 1 large yellow onion, diced (about 2 cups); 2 medium carrots, diced (about 1 cup); 2 celery ribs, diced (about 3/4 cup); 4 garlic cloves, minced
• Flavor base: 1 tbsp tomato paste
• Deglaze: 1/2 cup (120 ml) dry white wine (or replace with 1/2 cup additional broth)
• Broth: 4 cups (960 ml) low-sodium chicken broth (add up to 1 additional cup / 240 ml if needed)
• Herbs: 2 bay leaves; 1 1/2 tsp fresh rosemary, chopped (or 1/2 tsp dried); 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• Beans: 3 cans cannellini beans (15 oz / 425 g each), drained and rinsed (about 4 1/2 cups total)

To finish and serve

• 1 tbsp unsalted butter
• 1 tbsp lemon juice (about 1/2 a lemon)
• 1/4 cup fresh parsley, chopped
• Optional for serving: crusty bread, cooked rice, or buttered egg noodles

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork dry with paper towels (this helps it brown instead of steam). Cut into 1 1/2-inch chunks if you haven’t already. Season evenly with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 1 tsp smoked paprika.

Set a large Dutch oven (5 1/2 to 7 quarts) on the stove so it’s ready to go.

Step 2: Sear for deep flavor

Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until shimmering (about 1 minute).

Add the pork in a single layer (work in 2 batches if needed). Sear for 8–10 minutes total, turning occasionally, until you get good browning on multiple sides. Transfer pork to a plate.

Tip: If browned bits (fond) build up on the bottom, that’s flavor. If they start to look very dark, reduce the heat slightly.

Step 3: Sauté the aromatics

Reduce heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring and scraping up some of the browned bits, for 6–8 minutes, until the onion is softened and lightly golden.

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

Step 4: Build the broth and start the simmer

Stir in 1 tbsp tomato paste and cook for 1 minute to take away the raw edge.

Pour in 1/2 cup (120 ml) white wine and scrape the bottom of the pot thoroughly to dissolve the fond. Simmer for 1–2 minutes to reduce slightly.

Add 4 cups (960 ml) chicken broth, 2 bay leaves, rosemary, and thyme. Return the pork (and any juices on the plate) to the pot. Bring to a gentle simmer.

Step 5: Simmer until the pork is tender

Once simmering, cover the pot and reduce heat to low to maintain a gentle simmer (a few bubbles, not a rolling boil).

Cook for 75 minutes, stirring once or twice, until the pork is tender. For a temperature check, the pork is typically fall-apart tender around 195–205°F (90–96°C).

Step 6: Add beans and make it creamy

Stir in the drained, rinsed cannellini beans. Increase heat slightly to maintain a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.

To thicken: use a spoon to mash about 1 cup of the beans against the side of the pot, then stir them back in. This makes the broth creamy and stew-like without adding cream.

If the stew gets thicker than you like, add up to 1 cup (240 ml) additional broth, a splash at a time, until it’s your preferred consistency.

Step 7: Finish, rest, and serve

Turn off the heat. Stir in 1 tbsp butter, 1 tbsp lemon juice, and 1/4 cup chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Let the stew rest for 10 minutes (it will thicken slightly and the flavors will settle). Serve hot in bowls, with crusty bread for dipping.

Pro Tips

• Don’t crowd the pork while searing. Brown in batches so you get color (flavor) instead of gray steamed meat.
• Keep it at a gentle simmer. Boiling can make the pork tougher and break up the beans more than you want.
• Mash beans for body. This is the easiest way to get a creamy, restaurant-style texture without extra ingredients.
• Brighten at the end. That final tablespoon of lemon juice makes the stew taste less heavy and more balanced.
• Adjust thickness on day two. The beans will keep absorbing broth; loosen with a splash of broth or water when reheating.

Variations

• Spicy version: Add 1/2 tsp red pepper flakes with the garlic, and finish with a drizzle of chili oil.
• Greens added: Stir in 4 packed cups baby spinach (or chopped kale) during the last 3–5 minutes of cooking.
• Tomato-forward: Add 1 can (14.5 oz / 411 g) diced tomatoes with the broth for a slightly brighter, more rustic stew.

Storage & Make-Ahead

Cool to room temperature (no more than 2 hours), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water as needed.

For freezing, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The beans may soften further after freezing, which usually makes the stew even creamier.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 37 g protein, 41 g carbohydrates, 22 g fat, 10 g fiber, 980 mg sodium (will vary by broth and added salt).