🔕 🔔
Loading…

My Basket ()

All questions

Pork stew

I bought some boneless pork shoulder today that I plan to use for a stew (I know it's a little warm for stew, but I just had a yen). Anyhow, I've not actually cooked with pork shoulder before, and in researching different recipes using this cut, I've seen wildly divergent ccok times. I know the rule of thumb is low & slow, and that "it's done when it's done", AND that the size of the stew meat and cooking temperature are also factors, but a ballpark idea of how long it should take for the meat to get tender would be helpful, especially so we don't wind up eating at 10:00 at night! Also, more than one recipe I've read has called For simmering in the oven at 350, but after it was mentioned in a recent thread that 350 was high for a braising temperature, I am wondering if it's high for simmering a stew as well. Thoughts?

Kristen W. is a trusted home cook.

asked about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 1971 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

1/2 inch cubes in a stew after browning meat and addin liquid.

1.5 hours Max

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

I would cook on the stove top as opposed to the oven over a low flame. Should take less than two hours, but you want the meat to be so tender that you can break it up with a fork. A simmer means just that. You'll want some bubbles appearing but definitely not a crazy boil.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I've done a pork stew in the oven; however I used a clay Dutch oven with a clay lid at a low temp of 300• for about 2-1/2 hours. I browned the pork stovetop and deglazed with stock before putting it into the oven, added vegs after 1st hour.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added about 5 years ago

Alright, sounds like 1 1/2 to 2 1/2 hours is my ballpark figure.-- thanks! Think I'll probably go stovetop on this one -- also going Mexican with lots of dry roasted green chiles, which I love (and I live in San Diego, so they are available in abundance). Looking forward to this meal, even if it makes me sweat a little in this heat! Thanks again for the input -- love the hotline!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 5 years ago

To avoid worrying about timing, I'd do it ahead - even just a few hours. That way, if it's tender in 1.5 hours or 2 or even 2.5, it doesn't matter. Almost all braises keep well - in fact, they improve with reheating.

Actually, I think this sounds great in hot weather, given the Mexican flavors - maybe serve it with warm tortillas and drink cold beer, maybe with a squeeze of lime. Sounds like a great meal.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added about 5 years ago

Amysarah, I'm with you -- I had the exact same thoughts re: both making it early (am in the middle of prep right now) and serving with warm tortillas and beer (and lime wedges as well, of course).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.