Brown Stew Pork Shoulder

Name: Brown Stew Pork Shoulder
Total time: 3 h
Yield: 8 servings
Cuisine: caribbean
Ingredients: 3 tablespoons Worcestershire sauce; 3 tablespoons brown sugar; 2 teaspoons ground allspice; 1 teaspoon coarsely ground black pepper; Kosher salt (such as Diamond Crystal); 2 pounds pork shoulder, cut into 2-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, peeled and chopped (about 2 cups); 5 garlic cloves, minced; 3 large carrots, cut into 1/2-inch pieces; 2 bell peppers (any color), cut into 1/2-inch pieces; 1 Scotch bonnet pepper (whole); 2 fresh or dried bay leaves; 2 tablespoons fresh thyme leaves, roughly chopped; 3 tablespoons ketchup; 1 tablespoon apple cider vinegar; 2 cups chicken stock; 1/2 cup sliced scallions (about 3 scallions)

Recipe from Ricky Moore

Adapted by Brigid Washington

Published Dec. 19, 2022

Brown Stew Pork Shoulder — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.

Total Time: 3 hours
Rating: 4(1,274)
Comments: Read comments

In the Caribbean, brown stew is a staple and this recipe showcases why it's a classic West Indian comfort food. The name comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base. Here, the chef Ricky Moore of Saltbox Seafood Joint, in Durham, N.C., achieves the deep rich color from the inclusion of Worcestershire sauce and brown sugar. The slow-simmered pork shoulder acquires complexity from sweet allspice, woodsy thyme and the fruity fire of Scotch bonnet. Lively bursts of pungency from the addition of ketchup and apple cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew. Serve with rice and plantains or with Jamaican festival to sop up every last bit. —Brigid Washington

Featured in: The Unassuming Ingredient at the Heart of a Chef’s Kwanzaa Feast

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Ingredients

Yield:8 servings

3tablespoons Worcestershire sauce
3tablespoons brown sugar
2teaspoons ground allspice
1teaspoon coarsely ground black pepper
Kosher salt (such as Diamond Crystal)
2pounds pork shoulder, cut into 2-inch cubes
2tablespoons olive oil
1large yellow onion, peeled and chopped (about 2 cups)
5garlic cloves, minced
3large carrots, cut into ½-inch pieces
2bell peppers (any color), cut into ½-inch pieces
1Scotch bonnet pepper (whole)
2fresh or dried bay leaves
2tablespoons fresh thyme leaves, roughly chopped
3tablespoons ketchup
1tablespoon apple cider vinegar
2cups chicken stock
½cup sliced scallions (about 3 scallions)

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, whisk together the Worcestershire sauce, brown sugar, allspice, black pepper and 1 tablespoon salt until combined. Add the pork, rubbing all over to ensure that each cube is coated with the marinade.
Step 2
In a large Dutch oven, heat the oil over medium-high until shimmering, then add the meat and sear until all the sides are well browned. (You may need to work in two batches.) Transfer the seared pork to a plate.
Step 3
Add the onion and garlic to the pot and cook, stirring constantly, until they are soft, 3 to 5 minutes. Return pork and any juices to the pot and add the carrots, bell peppers, Scotch bonnet pepper, bay leaves, thyme, ketchup, vinegar and 1 teaspoon salt. Pour the chicken stock over the stew and stir to combine, taking care not to break the Scotch bonnet pepper. Bring to a boil, then reduce the heat to low and simmer, covered, until the pork is fork tender, about 2 hours.
Step 4
Remove and discard the bay leaves and the Scotch bonnet pepper (it should be shriveled and wilted but still intact). Taste and adjust the amount of salt. Garnish with scallions.

Ratings

4 out of 5

1,274 user ratings

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Comments

Jesse2 years ago

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.

Deb2 years ago

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

DIANE2 years ago

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.

Commonsense2 months ago

How do I know I have made a great dish? When everyone at the table eats in silence and at the end they all let a satisfied sigh and say " that's an alright dish". Thats the highest form of compliment in my house.

AE2 months ago

I will say that traditional carribean versions of this dish would not marinate the pork with the sugar. How the color is achieved is by adding some oil to the Dutch oven and adding the sugar directly to the pot and making a carmel by almost burning the sugar. then adding the meat right at the point just before the sugar burns. This cools the sugar quickly right before the sugar burns. You can continue to brown the meat from this point and continue on with the recipe. Gives great color.

AE2 months ago

@Marla this style of cooking is commonly made with vinegar in skin on chicken. I would suggest dark meat as it is very forgiving for long cook times.

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