Slow-Cooked Pork Shoulder and Cabbage Tomato Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 3 lb (1.36 kg) boneless pork shoulder, cut into 2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1 medium green cabbage (about 2 lb / 900 g), cored and sliced into 1-inch ribbons
• 1 tbsp red wine vinegar
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 300°F (150°C). Pat pork dry; toss with salt, pepper, smoked paprika, and flour.
• 2) Sear pork in olive oil in a Dutch oven until browned; set aside.
• 3) Sauté onion, then garlic; cook tomato paste 1 minute.
• 4) Add crushed tomatoes, broth, oregano, thyme, and bay leaves; return pork.
• 5) Cover and braise in oven 2 hours 30 minutes, until pork is very tender (195–205°F / 90–96°C).
• 6) Stir in cabbage; cover and cook 30–40 minutes until cabbage is silky.
• 7) Finish with vinegar and butter; adjust salt/pepper and top with parsley.

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Why You’ll Love This Recipe

• Deep, rustic flavor: Pork shoulder gets fall-apart tender while tomatoes and herbs build a rich, savory broth.
• One-pot comfort food: Everything cooks in a single Dutch oven for easy cleanup.
• Cabbage done right: It turns sweet and silky, soaking up the tomato-braised pork juices.
• Even better the next day: The flavors continue to develop overnight.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 medium green cabbage (about 2 lb / 900 g), fresh parsley (optional)
• Dairy: unsalted butter
• Meat: 3 lb (1.36 kg) boneless pork shoulder
• Pantry: olive oil, all-purpose flour, kosher salt, black pepper, smoked paprika, tomato paste, 1 (28 oz / 794 g) can crushed tomatoes, low-sodium chicken broth, dried oregano, dried thyme, bay leaves, red wine vinegar

Full Ingredients

For the pork and braise base

• 3 lb (1.36 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves

For the cabbage and finishing

• 1 medium green cabbage (about 2 lb / 900 g), cored and sliced into 1-inch (2.5 cm) ribbons
• 1 tbsp red wine vinegar
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley (optional)
• Additional kosher salt and black pepper, to taste

Optional for serving

• Cooked egg noodles, mashed potatoes, or crusty bread
• Sour cream (a spoonful on top is especially nice)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pork

Arrange a rack in the center of the oven and preheat to 300°F (150°C). Pat the pork shoulder chunks very dry with paper towels (this helps them brown).

In a large bowl, toss the pork with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 2 tbsp flour until evenly coated.

Step 2: Sear for big flavor

Heat a large, heavy Dutch oven (6–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in batches so the pot is not crowded, sear the pork for 3–4 minutes per side until deeply browned (aim for a real crust). Transfer browned pork to a plate. Repeat with remaining pork.

If the pot looks dry at any point, add 1 more teaspoon of oil. If the browned bits start to look black (not dark brown), lower the heat slightly.

Step 3: Soften the onions and bloom the tomato paste

Reduce heat to medium. Add the diced onion and cook, stirring and scraping up browned bits, for 6–8 minutes until softened and lightly golden.

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

Stir in 2 tbsp tomato paste and cook for 1 minute. This quick “toasting” step takes the raw edge off the paste and adds depth.

Step 4: Build the stew and return the pork

Pour in 2 cups (480 ml) chicken broth and stir well, scraping the bottom of the pot to dissolve all the flavorful browned bits.

Add the crushed tomatoes, oregano, thyme, and 2 bay leaves. Bring to a gentle simmer.

Return the seared pork (and any juices on the plate) back into the pot. Stir so the pork is mostly submerged.

Step 5: Braise low and slow until the pork is fall-apart tender

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours 30 minutes.

The pork is ready for the next step when it’s very tender and reads 195–205°F (90–96°C) in the thickest pieces, and a fork slides in easily.

Step 6: Add cabbage and finish cooking

Carefully remove the pot from the oven. Add the sliced cabbage in handfuls, stirring as you go so it wilts into the stew. It will look like a lot at first, but it collapses quickly.

Cover and return to the oven for 30–40 minutes, until the cabbage is silky-tender and sweet, not crunchy.

Step 7: Brighten, enrich, and serve

Remove bay leaves. If you want a more stew-like texture, use two forks to shred a few chunks of pork directly in the pot (or shred more for a thicker, heartier feel).

Stir in 1 tbsp red wine vinegar and 2 tbsp unsalted butter until the butter melts. Taste and adjust with additional salt and pepper as needed.

Ladle into bowls and finish with fresh parsley if using. Serve hot with crusty bread, egg noodles, or mashed potatoes to soak up the tomato-rich broth.

Pro Tips

• Don’t rush the sear: Browning the pork creates fond (the browned bits) that gives the stew its deep, rustic backbone.
• Keep the simmer gentle: If you braise on the stovetop instead of the oven, keep it at a very low simmer to prevent the sauce from scorching.
• Cut cabbage on the thicker side: About 1-inch ribbons hold up better during the long cook and turn silky rather than mushy.
• Balance the tomatoes at the end: The vinegar wakes everything up. If your tomatoes are very acidic, add up to 1 tsp sugar (optional) to round it out.
• Skim if needed: Pork shoulder can render a good amount of fat. Skim the surface with a spoon after cooking if you prefer a cleaner broth.

Variations

• Spicy and smoky: Add 1/2 tsp crushed red pepper flakes with the garlic, or stir in 1 chopped chipotle in adobo for a deeper smoke note.
• Herby and bright: Add 1 tsp dried rosemary (or 1 tbsp fresh, minced) and finish with lemon zest instead of vinegar.
• More vegetable-forward: Add 2 medium carrots (sliced) with the onions and 2 cups (280 g) diced potatoes when you add the broth.

Storage & Make-Ahead

Cool the stew to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F (74°C).

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The cabbage will be softer after freezing, but the flavor will still be excellent.

Make-ahead tip: This stew is even better after a night in the fridge. If you can, cook it a day early and reheat before serving.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 38 g protein; 33 g fat; 20 g carbohydrates; 6 g fiber; 11 g sugar; 980 mg sodium.