Slow-Cooked Pork Shoulder Stew

This Slow-Cooked Pork Shoulder Stew with Herbs and Red Wine is all about deep, savory flavor and melt-in-your-mouth pork. Brown sugar and salt create a rich base, while a medley of vegetables, fresh herbs, and a splash of red wine bring balance and warmth. The result? A soul-soothing stew you’ll crave all season long.

Slow-Cooked Pork Shoulder Stew with Herbs and Red Wine - tender pork, root vegetables, and a savory wine-infused broth

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 4–5 hours
Special Equipment: Large bowl, slow cooker or heavy, oven-safe pot with lid, Kitchen twine (for tying herbs), Cutting board and sharp knife, large spoon or spatula

Ingredients

• 2 lbs pork shoulder, trimmed and cut into bite-size chunks

• 2 tbsp brown sugar

• 2 tsp kosher salt

• 2 tbsp olive oil (for searing)

• 3 carrots, very thinly sliced

• 2 celery stalks, very thinly sliced

• 1 bunch scallions, chopped

• 1 garlic clove, shaved thin

• 4–6 cups chicken or vegetable broth (or water plus broth paste)

• ½ cup red wine

• 1 tsp smoked paprika

• ½ tsp crushed black peppercorns

• 1 small bundle of sage and rosemary, tied with kitchen twine

• 2 bay leaves

Directions

1. Season the pork: In a large bowl, combine the brown sugar and kosher salt. Toss the pork shoulder pieces in the mixture until evenly coated. Let sit for 10-15 minutes while you prep the vegetables.

2. Sear for flavor: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the pork in batches, searing until browned and caramelized on both sides. Transfer the browned meat to the slow cooker (or a heavy pot if using the oven).

3. Add the aromatics: Lower the heat slightly and sauté the carrots, celery, scallions, and garlic for 2–3 minutes - just until fragrant and glossy.

4. Build the stew: Add the sautéed vegetables to the pork along with the broth, red wine, smoked paprika, black peppercorns, herb bundle, and bay leaves. Stir gently to combine.

5. Slow cook: Cover and cook on low heat for 4–5 hours, or until the pork is tender and falling apart. (If cooking in the oven, bake covered at 300°F for the same amount of time.)

6. Finish and serve: Discard the herb bundle and bay leaves. Taste and adjust salt if needed.
   Serve hot with crispy potatoes, rice, or couscous - whatever’s calling your name.