What is Pork Stew Meat? A Complete Guide to This Versatile Cut

Pork stew meat is a tasty, versatile, and budget-friendly cut of pork that is perfect for all kinds of delicious one-pot meals. But what exactly is pork stew meat and how is it best used? This complete guide will give you all the details on this underrated cut so you can start cooking amazing pork stews, braises, soups and more!

What Cut of Pork is Stew Meat?

Pork stew meat comes from the shoulder of the pig. It is usually taken from the top shoulder or Boston butt, but may also come from the bottom shoulder or picnic roast. These areas contain a good mix of fat and collagen that breaks down into gelatin when cooked slowly over low heat. This gives pork stew meat its characteristic tender and succulent texture when braised or stewed.

The exact cut that stew meat is taken from can vary, Common cuts used include

• Boneless shoulder roast or Boston butt, cubed
• Boneless picnic or arm roast, cubed
• Pork shoulder steaks, sliced or diced
• Boneless country-style ribs, cut into 1-inch pieces

No matter what specific cut it comes from, pork stew meat is meaty flavorful and perfect for braising stewing and soup making.

Why is it Called Stew Meat?

Pork stew meat gets its name from its traditional use in long-cooked stews and braises. When slowly simmered in liquid for hours, the collagen melts into the cooking broth, making the meat incredibly tender. The moist heat environment also allows the pork to absorb all the delicious flavors of the stew ingredients.

While once considered a “lowly” cut, pork stew meat is now recognized for its great value, rich taste and ease of use. You don’t have to actually make stew with it – this versatile meat can be used in chilis, tacos, pasta sauce, soups, casseroles and more!

Benefits and Uses of Pork Stew Meat

There are many great reasons to cook with pork stew meat:

• Budget-friendly – Shoulder cuts used for stew meat are relatively inexpensive compared to loin or tenderloin. This makes pork stew meat great for feeding a crowd without breaking the bank.

• Tender and juicy – The collagen melts into succulent gelatin when braised slowly over low heat.

• Absorbs flavors – The meat takes on the taste of whatever aromatics or sauce it is cooked in.

• Versatile – Use in stews, tacos, chili, soups, pasta sauce – you name it!

• Easy to prep – Most pork stew meat comes pre-cubed so it is ready to cook as is.

• Great for meal prepping – Make a big batch to reheat throughout the week.

So don’t relegate pork stew meat just to stew! Get creative with this tasty and budget-conscious cut.

How to Choose Pork Stew Meat

When purchasing pork stew meat, ideally look for the following:

• Uniformly cut pieces – Try to get cubes of around 1 to 1 1⁄2 inches. Slices should be approximately 1⁄4 inch thick. Uniform sizing helps the meat cook evenly.

• Good marbling – Look for some visible fat streaks running through the meat for flavor and moisture. Avoid very lean pieces.

• Minimal sinew or gristle – The meat should look tender and not stringy.

• Light pink color – Bright pink or red meat will look best cooked. Avoid any brown or grey discoloration.

For best results, choose fresh pork stew meat rather than frozen whenever possible. If using frozen, defrost fully before cooking.

How to Cook Pork Stew Meat to Perfection

To make the most of pork stew meat, use low and slow moist cooking methods. This allows the fat to render and the collagen to transform into gelatin. Here are some tips:

• Sear the meat first – Quickly browning the pork cubes on all sides will add deeper, richer flavor. Use a bit of oil in a hot pan or pot.

• Slow cook with liquid – Braise, stew or simmer the pork in broth, wine, tomatoes, beer – anything flavorful. Add enough liquid to mostly submerge the meat.

• Use gentle heat – Keep the temperature between 250-325 F. Much hotter and the meat can get tough.

• Cook low and slow – For fall-off-the-bone tenderness, cook stews for 2+ hours, braises for 3+ hours.

• Let it rest – Once cooked, let the stew meat sit in the hot liquid for 5-10 minutes before serving. This allows it to reabsorb any juices.

Top Recipe Ideas Using Pork Stew Meat

From Asian to Italian to Mexican and more, pork stew meat is endlessly adaptable. Here are just a few delicious ways to use this flavorful cut:

Hearty Pork and Potato Stew

Tender potatoes and carrots pair perfectly with the savory pork in this comforting stew. Stewing is a classic preparation to make the meat ultra tender.

Easy Pork Chili Verde

Tomatillos, green chiles and cumin give this chili its addictive southwestern flair. Shredded pork stew meat is ideal in the chunky chili sauce.

Swedish Pork and Cabbage Soup

This satisfying soup gets tang from vinegar and sweetness from apples and prunes. Pork stew meat adds hearty, meaty bites.

Indonesian Pork Curry

Fragrant with curry powder, garlic and ginger, this curry highlights the ability of pork stew meat to take on big, bold flavors. Serve over rice.

Carnitas Street Tacos

Transform cubed pork shoulder into insanely delicious carnitas with a quick braise in orange juice, lime, and Mexican spices. Pile into warm corn tortillas for an amazing taco filling.

Gingery Braised Pork over Rice

In this take on a Chinese favorite, cubes of pork are braised until meltingly tender in a gingery sauce. The braising liquid makes a delicious sauce for serving over steamed rice.

Creamy Pork and Mushroom Pappardelle

Wide noodles coated in a creamy mushroom and wine sauce is made even better with bites of fork-tender braised pork shoulder. A fast and elegant pasta dinner.

The possibilities are endless with pork stew meat!

Handy Tips for Cooking with Pork Stew Meat

• Browning the meat first in batches helps form that flavorful fond on the bottom of the pot for making pan sauces.

• Add aromatics like onions, garlic and herbs at the beginning to allow their flavors to fully permeate the dish.

• To thicken braising liquid for gravylike consistency, whisk in a bit of cornstarch slurry at the end.

• Acidic ingredients like wine, vinegar and tomato can help tenderize the meat. Salt helps too by dissolving some of the tough proteins.

• Letting the stewed or braised pork rest in its hot cooking liquid keeps it juicy.

• For pulled pork, braise pork shoulder or Boston butt in flavorful liquid until fall-apart tender, then shred with forks.

Frequently Asked Questions

What’s the difference between pork stew meat and pork shoulder?

Pork stew meat comes from the pork shoulder, but is cut into smaller uniform pieces to shorten the cooking time compared to cooking a whole shoulder roast. Pork shoulder can be cubed to make stew meat at home.

Can you braise pork stew meat?

Yes, braising is a perfect cooking method for pork stew meat! Braise the cubes in flavorful liquid until extremely tender and juicy.

What spices go well with pork stew meat?

Popular seasonings include garlic, onion, paprika, cumin, chili powder, oregano, thyme, sage, bay leaves, mustard and coriander.

Can you use pork loin instead of stew meat?

Pork loin may be used but it has less fat and connective tissue so it can turn out drier. Stew meats like shoulder are better for braises.

Is pork stew meat already cooked?

No, pork stew meat is raw and needs to be fully cooked to an internal temperature of at least 145 F. Slow braising, simmering in stew or soup, or roasting until tender are great cooking methods.

Satisfying and Simple Meals with Pork Stew Meat

Pork stew meat is endlessly versatile. With its meaty flavor and tender texture when braised, this budget-cut can be transformed into so many satisfying everyday meals or special occasion dishes. Now that you know all about how to choose and cook pork stew meat to perfection, you can start enjoying delicious stews, braises, soups, tacos and more. Dig into this tasty cut and savor the delightful possibilities!