It’s easy to make pork stew, and it tastes great! Tender pork shoulder, potatoes, and vegetables make a hearty, thick stew that will warm you up from the inside out!
Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a great cut of meat for cooking slowly. I use it to make pulled pork and green chili.
Choose the cut of pork based on your cooking method. Tougher and tastier meats are good for the “low and slow” treatment. More tender and mild tasting cuts (like pork tenderloin) benefit from a quicker cook (like roasting).
When a cold snap hits and you’re craving comforting, stick-to-your-ribs kind of food nothing satisfies quite like a hearty pork stew. Tendrils of steam rising from a bowl filled with tender succulent pork nestled in a rich, gravy-like broth can warm you from the inside out.
But not all cuts of pork work equally well for stewing. The right cut makes all the difference in achieving those fall-apart tender chunks in a robustly flavored sauce So what’s the best pork for stew meat?
Here’s a complete guide to selecting the optimal pork cuts to use in your next batch of savory soups and stews.
What to Look for in Pork Stew Meat
Great pork stew showcases meat that:
- Becomes very tender after prolonged cooking
- Contains some marbling for flavor and moisture
- Absorbs spices and seasoning well
- Yields smaller, uniform pieces for even cooking
- Provides a moderate to strong pork flavor
Keep these attributes in mind when shopping for pork destined for the stew pot.
Top Pork Cuts for Stew
Based on the criteria above, here are the best options:
Pork Shoulder
This well-marbled cut excels when braised for long periods. The fat keeps it succulent while the connective tissue breaks down into gelatin for rich body. Pork shoulder can be used whole or cubed into stew meat. Choose bone-in for more flavor.
Pork Butt (Boston Butt)
From the upper shoulder, pork butt contains more marbling than other cuts. This keeps it ultra moist through the prolonged stewing process while also ramping up pork flavor. Cut into 2-inch chunks or leave whole.
Pork Country-Style Ribs
Taken from the blade end of the loin, country-style ribs act like mini roasts, becoming very tender. Brown them first for caramelization then let them bathe in the stew broth for finger-licking perfection.
Pork Belly
All that luscious fat makes pork belly ideal for stews. The meat becomes fall-apart tender while providing richness to the broth. Cook low and slow until the fat melts into the sauce.
Pork Neck Bones
Add these meaty bones with some shoulder meat for deliciousflavor and body. The connective tissues and marrow break down into the liquid. Scoop out bones before serving.
Pork Leg (Fresh Ham)
Taken from the rear legs, fresh ham chunks braise down nicely for stews. Opt for meatier sections like the rump. Trim excess fat first. The meat shreds easily after hours of cooking.
Cuts to Avoid for Stew
On the other hand, these types of pork won’t deliver great stew results:
- Loin cuts – Too lean and will dry out
- Tenderloin – Becomes tough and dry when stewed
- Baby back ribs – Minimal meat, mostly bone
- Smoked ham – Already fully cooked so will overcook
Leaner, quicker cooking cuts are better suited for other cooking methods like grilling, sautéing or roasting. Stick to well-marbled pork cuts for the best texture and flavor.
Tips for Preparing Pork for Stew
- Cut pork into 1-2 inch chunks for even cooking.
- Trim thick strips of exterior fat to prevent greasiness.
- Brown pork chunks on all sides first to boost flavor.
- Marinate overnight in vinegar, wine or aromatics for added flavor.
- Add bones, skin or rinds while cooking then remove before serving.
- Combine pork varieties like shoulder plus neck bones.
Proper prep gives you succulent, tender pork that infuses the whole stew with its essence.
Cooking Your Pork Stew to Perfection
- Sear pork pieces over higher heat to caramelize surfaces.
- Sauté aromatics like onions, garlic, celery, carrots to start building flavor.
- Add liquids like broth, tomatoes, wine to barely cover pork.
- Simmer gently on low until meat is extremely tender, 2-3 hours.
- Skim fat from the surface periodically.
- Remove bones, skin, rinds before serving.
- Adjust seasoning with salt, pepper and herbs as needed.
The long, gentle cook time gives the meat time to become knife-tender and absorb all the surrounding flavors.
Sample Stew and Braise Recipes for Different Pork Cuts
- Pork shoulder – Posole verde with pork shoulder, hominy and green chiles
- Pork butt – Pulled pork stew with bell peppers and barbecue sauce
- Country-style ribs – Braised ribs in red wine sauce with pearl onions and carrots
- Pork belly – Kimchi and pork belly stew with tofu
- Pork neck bones – Split pea and ham hock soup
- Fresh ham – Cassoulet with pork, white beans and duck confit
Get creative mixing pork varieties and global seasoning influences. The options are endless!
Nutritional Benefits of Pork Stew
In addition to being comfort food at its finest, pork stew offers excellent nutrition including:
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Protein – Pork provides all essential amino acids for growth, maintenance and energy.
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B vitamins – Particularly important for energy production and neural function.
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Zinc – Boosts immune function and wound healing. Also aids growth and development.
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Iron – Preventsanemia and aids circulation and muscle function.
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Selenium – Has antioxidant properties that support thyroid and immune health.
Serving pork stew with loads of vegetables further amplifies its nutritional value.
Freezing and Storing Pork Stew
To properly store leftover pork stew:
- Allow stew to cool completely before storing.
- Freeze stew in airtight containers up to 4 months.
- When ready to eat, thaw in fridge overnight before reheating.
- Reheat gently on the stovetop or in the microwave until hot.
- Consume refrigerated leftovers within 3-4 days.
Frozen stew portions make it easy to enjoy comforting bowls of pork goodness anytime!
FAQs About Pork Stew Meat
Q: What’s the difference between pork butt and pork shoulder?
A: Pork butt comes from higher up on the front shoulder. It contains more fat and connective tissue. Pork shoulder offers more lean meat.
Q: Can I use baby back ribs for stew?
A: You can but they have less meat and tend to fall off the bone after prolonged cooking. Opt for meatier country-style or spare ribs instead.
Q: Is it ok to use pork loin or tenderloin for stew?
A: No, these cuts are too lean and will dry out and become tough when stewed. Always choose well-marbled, fatty cuts.
Q: Is smoked ham a good substitute for raw pork?
A: Smoked, pre-cooked ham does not work as well because it will get dry and overcooked. Use raw pork cuts.
Q: Can I use a pork roast for stew meat?
A: Absolutely! A bone-in shoulder or Boston butt roast is perfect cubed up into stew chunks. Brown it first before braising.
Satisfying Pork Stew All Winter Long
After you take time to source the right cut of pork – preferably with bones and fat – creating fork-tender, mouthwatering stew is simple.
The beauty of pork stew lies in its versatility too. Change up herbs, vegetables, beans, broth and serve over rice, pasta or potatoes. Hearty and satisfying bowls of pork goodness can be enjoyed all winter long. Just make a big batch and freeze the extras!
What to Serve with Pork Stew
Pork Stew is a simple and substantial one pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with cornbread muffins or rolls and butter, for a filling and satisfying meal.
Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.
How to Make Pork Stew
This recipe is made much like a lamb or beef stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes and veggies. It’s flavored with savory herbs, including rosemary and oregano.
- To make the pork taste better, cut it into cubes and brown them in oil.
- Add the broth and herbs/seasonings and simmer for an hour.
- Add remaining ingredients and cook until tender.
- Thicken and serve.
So good that you’ll want something to soak up every last bit in your bowl. Don’t forget the homemade garlic bread or flaky biscuits.