Pork Stew
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There is nothing quite like a hearty pork stew recipe bubbling away on the stove on a chilly night. The smell alone wraps you in comfort, and the first bite of juicy pork chunks with tender vegetables and a flavorful broth is the best part. This cozy meal is made with simple ingredients, slow cooking, and just enough herbs and spices to create depth of flavor that tastes like a traditional stew you will want to make again and again.
The ” ber months” have arrived! September, October, November, and December are some of my favorite months of the whole year, and I am kicking them off with a cozy recipe that is perfect for leaning into the colder months. You all know that soups and stews are my go-to comfort foods, and I will happily eat a piping hot bowl while sitting on a patio in 90-degree weather, but for some, well, they prefer to wait until the days get shorter and the temperatures get cooler.
Pork Stew Recipe
Pork shoulder, sometimes called pork butt, is the perfect cut for this kind of stovetop method. The connective tissue slowly breaks down during cooking, leaving fork-tender pieces of meat that melt in your mouth. If you want to try a different option next time, pork loin or pork tenderloin can be used, though they are leaner and will not have quite the same richness. No matter which cut you choose, pork stew meat is versatile, affordable, and the whole family loves it. Thanks to the care of Iowa pork farmers and producers across the USA, we have access to high-quality pork that makes recipes like this possible.
Iowa Pork sponsors this post, but my opinions and my lifelong love of pork recipes and Iowa Pork are all my own.
The Best Pork Stew Recipe
What I love most about this recipe is its approachability. The ingredients are everyday staples, and the process is straightforward. You start on the stove top in a large Dutch oven to brown the meat, then let the slow cooking do the work. The bottom of the pot collects browned bits that add so much flavor once you stir in tomato sauce, fresh garlic, and the rest of the ingredients. While I love making this in a Dutch oven, you can easily adapt it for a slow cooker.
Pork Shoulder Roast for Stew
Pork shoulder roast is a cut that comes from the upper part of the front leg of the pig, just above the foreleg. It is well-marbled with fat and connective tissue, which makes it ideal for recipes that call for slow cooking.
You may also see it labeled as pork butt or Boston butt at the grocery store, even though it does not come from the rear of the animal. Pork shoulder roast is typically sold either bone-in or boneless, and both work well for braising, roasting, or stewing. Because of its marbling, this cut becomes tender and juicy when cooked low and slow, reaching an internal temperature of approximately 190–205°F if pulled apart for barbecue or around 145°F if sliced and served as a roast. In a stew, you will know it is done when the pork is fork-tender and easily breaks apart into juicy chunks.
If you love this recipe, be sure to check out my Pork Roast and Gravy and my Instant Pot Dr. Pepper Pork Ribs recipe too!
Ingredients for Pork Stew
Here is what you will need for this recipe, along with tips and substitutions. You will find all of the measurements and instructions in the printable recipe card at the bottom of this post.
- Thick-cut bacon – Adds a smoky base layer of flavor.
- Pork shoulder roast (Boston Butt) – The star of the stew. Perfect for slow cooking into tender, juicy pork chunks. Pork loin, pork tenderloin, or even pork chops can be used in a pinch for pork stew meat, but the shoulder gives the richest result.
- Salt and all-purpose flour – Dredging the cubed pork in this mixture helps the pieces of meat brown nicely and creates a little flour coating that thickens the stew later.
- Olive oil – Used to sauté vegetables and bring everything together.
- Tomato sauce – Helps build a rich gravy with just enough tang.
- Bay leaves, thyme, rosemary, and paprika – Classic stew seasonings. Smoked paprika or a teaspoon of red pepper flakes can add more kick.
- Vegetable stock – Keeps the flavors balanced and light. Chicken broth, chicken stock, or beef broth works too if that is what you have on hand.
- Cornstarch slurry – Thickens the stew at the end into a rich gravy. A little flour mixed with water can work as a substitute.
- Black pepper – Adds warmth and spice.
- Yukon gold potatoes – Hold their shape and become buttery soft. Russets or sweet potatoes also work.
- Yellow onion and celery – Classic aromatics that provide a savory base.
- Carrots – Sweet and hearty, balancing the flavors in the broth.
- Fresh garlic – Brings out the depth of flavor in the broth.
- Fresh parsley – Finishes the stew with brightness. Other fresh herbs can be sprinkled on before serving.
How to Make Pork Stew
Once the chopping is done, this comes together quickly and easily, and your kitchen smells incredible!
Start by crisping the bacon in a large Dutch oven over medium-high heat until golden. Transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
Dredge the cubed pork shoulder in flour and salt.
Then sear the pieces of meat in batches until browned on all sides. Do not overcrowd the pot so each piece develops a crust. Transfer the pork to the plate with the bacon.
Add olive oil to the pot and sauté the onion and celery over medium heat until softened. Stir in fresh garlic, then add tomato sauce, bay leaves, thyme, rosemary, and paprika. Scrape up the browned bits from the bottom of the pot because they add so much flavor.
Return the pork and bacon to the pot and pour in vegetable stock. Bring everything to a boil, then reduce to low heat, cover, and let it simmer for about 90 minutes, until the pork is fork-tender.
Stir in the carrots and potatoes and continue simmering until they are tender, about 30 minutes. Stir in the cornstarch slurry and cook for 5 more minutes until the broth thickens. Season with black pepper and more salt if needed.
Ladle into bowls, sprinkle with fresh parsley, and serve with a side of crusty bread or homemade biscuits.
Slow Cooker Instructions
- Brown the pork shoulder and bacon as you do with the stovetop method before adding them to the slow cooker.
- Add the browned pork, bacon, and the rest of the ingredients, with the exception of the parsley, to the slow cooker.
- Cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the pork is fork-tender and the vegetables are cooked through.
- About 5 minutes before serving, stir in the cornstarch slurry to thicken the stew. Taste and season with salt and black pepper. Garnish with fresh parsley when serving.
Storage Tips for Leftovers
- Refrigerator: Let the stew cool, then store it in an airtight container for up to 4 days.
- Freezer: Portion cooled stew into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a little stock or water if the stew has thickened too much.
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Internal Temperature of Pork
Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.
To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.
The Love of Pork
I may not have grown up on an Iowa farm like my husband, but pork was still a staple at our table. One of my favorite comfort meals as a child was my mom’s Pork Chops with Mushroom Gravy, and it’s a recipe I now make often for my own kids. What they don’t realize is that while they’re enjoying the flavor, I’m smiling on the inside, knowing they’re also getting the nutritional benefits that pork provides. About one-third of the pork raised in the United States comes from Iowa, and most of that pork is enjoyed right here at home. When you pick up pork at any grocery store across the country, you are directly supporting family farms in Iowa and throughout the United States.
More Pork Recipes to Love
I have been blessed to have worked with Iowa Pork for a long time. Over the years, we have made wonderful recipes together! Some of my favorites include my grandma’s Instant Pot Ham & Bean Soup, Bacon Wrapped Pork Ribs, Fuggedaboutit Pork Roast, Cream of Bacon Soup, and those yummy No Peek Pork Chops that you see pictured above. You can find all of my pork recipes here on my website.
Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!
This hearty pork stew recipe is a good stew recipe to keep in your rotation for cold winter nights or family gatherings. It is full of wholesome ingredients, flavorful broth, and juicy pork chunks that fall apart after slow cooking. It also highlights the quality of Iowa pork and the hardworking farmers who raise it with care. Their dedication allows us to create cozy meals like this that bring comfort and connection to our tables.
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Pork Stew
Equipment
Ingredients
- 4 slices thick cut bacon chopped into small pieeces
- 1 (3 pound) boneless pork shoulder roast or Boston Pork Butt Roast fat trimmed and cut into 1.5” chunks
- 1 ½ teaspoons salt
- ¼ cup all-purpose flour
- 2 Tablespoons olive oil
- 1 (medium-sized) yellow onion diced
- 2 ribs celery diced
- 4 (medium-sized) carrots cut into chunks
- 4 cloves garlic minced
- 1 (8 ounce can) tomato sauce
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon dried rosemary
- 6 cups vegetable stock
- 4 Yukon gold potatoes about 2 pounds, cut into chunks
- 2 Tablespoons cornstarch + 2 Tablespoons water combined to make a slurry
- Salt and Pepper to taste
- Fresh parsley chopped, for serving
Instructions
- Add the bacon pieces to a large Dutch oven set over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
- Combine the flour and salt in a shallow dish, then dredge the pork pieces in the mixture to coat. Working in batches, add the coated pork to the pot with the reserved bacon fat and cook until browned on all sides. Transfer the browned pork to the plate with the bacon. Discard any remaining fat in the pot. Wipe the pot clean.
- Pour the olive oil into the pot and set it over medium heat. When the oil is hot, add the onion and celery. Cook, stirring frequently, until the onion becomes translucent. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the tomato sauce, bay leaves, thyme, rosemary, and paprika.
- Return the bacon and pork to the pot and pour in the stock. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the meat is very tender, about 1½ hours.
- Uncover the pot and stir in the carrot and potato chunks. Cover again and continue cooking, stirring occasionally, until the vegetables are fork-tender, about 30 minutes. Remove and discard the bay leaves.
- Stir the cornstarch slurry into the pot and cook for about 5 more minutes, until the stew has thickened.
- Taste and adjust the seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
Slow Cooker Instructions
- Brown the pork shoulder and bacon as you do with the stovetop method before adding to the slow cooker.
- Add the browned pork, bacon, and the rest of the ingredients, with the exception of the parsley, to the slow cooker.
- Cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the pork is fork-tender and the vegetables are cooked through.
- About 5 minutes before serving, stir in the cornstarch slurry to thicken the stew. Taste and season with salt and black pepper. Garnish with fresh parsley when serving.
Storage Tips for Leftovers
- Refrigerator: Let the stew cool, then store in an airtight container for up to 4 days.
- Freezer: Portion cooled stew into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a little stock or water if the stew has thickened too much.
