Grilled Pork Shoulder Stew

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by: Cooking Granny






What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it.




ingredients

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serves: 6

1 boneless pork shoulder [Boston butt] (about 4 pounds)

1 teaspoon ground cumin

1 teaspoon pure chile powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

1 large yellow onion, cut into 1/2-inch dice

1 tablespoon minced garlic

1/4 cup all-purpose flour

1/2 cup dry red wine

2-3 cups reduced-sodium beef stock

1 can (28 ounces) whole tomatoes

1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks

3 tablespoons finely chopped fresh Italian parsley

Nutrition Facts
Grilled Pork Shoulder Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 806

  • Total Fat: 47.1 g
  •     Saturated Fat: 14.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 187.7 mg
  • Sodium: 775.2 mg
  • Total Carbs: 31.8 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 6.5 g
  • Protein: 58.5 g
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preparation

1.  Trim any excess fat from the pork and cut the meat into 1 1/2-inch chunks [you should have about 3 pounds of chunks]. Put the chunks in a large bowl. Season with the cumin, chile powder, salt, and pepper, stirring the pork to coat evenly.

2.  Sear the pork over Direct Medium heat until dark brown, 8 to 10 minutes, turning once. Return

3.  The pork to a clean bowl.

4.  In an ovenproof 10-inch saucepan or Dutch oven over high heat, heat the oil. Before it begins to smoke, add the diced onions and cook until they begin to brown, about y minutes, stirring occasionally. Add the pork and the garlic to the pan. Sprinkle the flour over the top, and then stir to evenly coat the pork. Cook for 1 to 2 minutes. Add the wine and cook until it has evaporated, scraping any brown bits off the bottom of the pan. Add 2 cups of the beef stock and the tomatoes, crushing the tomatoes with a fork. Bring to a simmer, and then set the pan over Indirect Medium heat. Cover the pan and cook for 1 hour, occasionally stirring all the way to the bottom [the liquid should simmer slowly]. Uncover the pan and cook for another hour, stirring occasionally. Add the potatoes and continue to cook, uncovered, until the pork and potatoes are fork tender, 45 to 60 minutes longer. If the sauce is getting too thick, add a little more beef stock. Add the parsley. Mix well. Season with more salt and pepper to taste. Serve warm.

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