Brown Stew Pork Shoulder Recipe (2024)

If you can't find scotch bonnet peppers at your grocer, try a habanero. Jalapeno and serrano peppers are much milder than scotch bonnets, and they are grassy versus fruity, so the habanero is as better choice.

Is there another milder pepper to replace the Scotch Bonnet without sacrificing the flavor? Too many heat sensitive folks in this house.

I'm allergic to pork specifically, but the flavour profile sounds amazing. Would beef or poultry work well with this?

Turned out great in the slow cooker. Seared the meat and cooked the onions/garlic and transferred all to the slow cooker. Cooked for 6 hours (would’ve down 8/low but didn’t have enough time) and turned out great. Only substitution was a jalapeño for the scotch bonnet.

This recipe is hands-down the best I've ever cooked from NYT! I suggest augmenting all spices and alliums: the aroma and flavors were spectacular.

For anyone nervous about the scotch bonnet…. leave it whole so that it flavors but does not raise the heat much. delicious.

Aji dulce has the flavor but not the heathttps://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/aji-dulce/

On tasting this recipe before serving I thought that it needed some tartness. I added a good splash of lime juice and served it over brown rice. Delicious!

I thickened the gravy with 3T corn starch cold water slurry and served with basmati rice.

Can I substitute beef for the pork?

Loved it. In the future I'm going to use an herb bag to hold the roughly-chopped thyme. (I was picking twigs out of mouth throughout the meal). I would put the bay leaves and chili in there too. It was also a bit sweet for my taste. I'll probably leave out the brown sugar or the ketchup next time.I like Kurt P.'s idea of thickening the broth. . . that would be a nice touch.

IMO: yes, it'll work in the IP but I highly recommend doing all the sauteing on the stove - the IP isn't very good for that. I'd set it to 20 minutes, which would effectively be about an hour cooking time. Just remember to halve the liquids when using an IP.

Aji Dulce has the flavor but not the heat

8 servings?! Maybe if you’re not too hungry.

I don't eat pork, beef, veal or lamb. Would cubed chicken or shrimp work here?

Great recipe, indeed. But definitely do not brown in an enameled pan - steel of cast iron work well and then transfer for the slow braise.

Loved this…will make again and again. One if the best I’ve tried from this site

Pork shoulder is such a great stew meat that you could use it in any stew recipe & it would be delicious. I made this mostly according to the recipe, but after reading notes, I left out the brown sugar to keep it from being too sweet. Served it over rice. There’s no way it makes 8 servings. I’d say 4.

I’ve made this twice and both times it was delicious. But browning the meat ruined my enameled Dutch oven the first time; the second time I used a cast iron skillet, which you kind of can’t ruin, but it took a lot of scraping and scrubbing to get that cooked on crust off. I think this must be due to the brown sugar? Has anyone else had this problem? Any tips? Thx!

I made this almost exactly according the recipe, which is unusual for me. I did use a habenero rather than the scotch bonnet because it looked fresher. At the end, I added some cooked barley, which I think was a great addition. It wasn't spicy at all, more sweet, but that's what I like. I don't think I'd use so much carrot the next time. And I might add hot sauce. I gave some to my neighbors and they liked it too. It is even better the second day!

For my heat sensitive household I used a single large Jalapeño instead of Scotch Bonnet (also not available where I live). The result was great and loved by the family. A nice heat that seemed to build to just the right note. Really great recipe and will be added to repertoire of winter dinners.

Tom didn't season with salt and pepper at the end as I thought he would, so no wonder it ate a little sweet at first. Better with salt and pepper.

My husband really enjoyed the flavors of this dish, and I enjoyed its ease of preparation. Scotch bonnets not being readily available in my area, I used another reader’s suggestion of habaneros. Also, not wanting to leave my gas stove on for a few hours, I followed another reader’s option of using a crockpot. Six hours on low worked well.

Made it without the scotch bonnet since my little one can’t do spicy and the family really enjoyed it. The only downside of pork shoulder is that it’s a really fatty cut and there was a large layer of fat at the top that needs to be skimmed.

This is so delicious! Meat was nice and tender after ~2 hour simmer. Made as described except couldn’t find scotch bonnet so used a jalapeño- broth definitely had a kick and it got more spicy as we were eating our bowls. Also didn’t have ketchup; used Hank’s Hot Sauce and some tomato paste. Really nice with a piece of crusty bread; plantains would be terrific!

This was easy, complex, and soul-satisfying. I couldn’t find shoulder so I used butt and chose a Serrano pepper when I couldn’t snag a habanero. There was virtually no heat, so I’ll plan ahead next time and get the right chile. I agree with others about the cornstarch flurry. That was key, although even with that, the stew is begging to be served on top of rice or smashed potatoes. I doubled the recipe and I’m glad I did. Leftovers will warm up these cold January days.

Taste often and remove hot pepper when heat is starting to be noticeable. Add veggies after an hour of simmering the pork alone in the liquid.

Great recipe. I made it exactly as stated and it was great. The second time I was short on garlic, used one clove, and had to substitute beef broth for chicken and it was just as delicious. This is my favorite stew recipe of all time.

Made this while visiting Trinidad & Tobago. Found most everything at the market except some of the spices. They had some spice packs which I substituted. It turned out AMAZING. Rich and deeply flavorful. The spice pack called Hakka included: star anise, sesame seed, ginger, cinnamon, coriander, cumin, fennel and allspice. We like it spicy so added a couple extra scotch bonnets and let it all ride for 3 hours plus. Even our Trini friends loved this recipe.

Couldn't find shoulder so I used one pork tenderloin and two bone-in chops. Marinated for about fours, then put the marinating liquid and the bones in with the broth for the long cook. Cook time was true to the recipe's estimate, mine was fork tender in about 1hr45m. Very delicious and great flavor, recipe seems forgiving. I might cut the allspice a tiny bit next time but not sure, this was great as-is.