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.


Kristen W. September 2, 2012
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).
amysarah September 2, 2012
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.
Kristen W. September 2, 2012
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!
pierino September 2, 2012
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.
Pamela731 September 2, 2012
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.
cec75 September 2, 2012
1/2 inch cubes in a stew after browning meat and addin liquid.

1.5 hours Max
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