Brown Stew Pork Shoulder

Recipe from Ricky Moore

Adapted by Brigid Washington

Published December 18, 2022

  • A white bowl holds brown stew pork shoulder with a gold spoon stuck into it.
    Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.
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Total Time
3 hours
Rating
4(1,381)
Comments
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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

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Ingredients

Yield:8 servings

  • 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 ½-inch pieces

  • 2 bell peppers (any color), cut into ½-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

  • ½ cup sliced scallions (about 3 scallions)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

19 grams carbs; 82 milligrams cholesterol; 391 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 25 grams fat; 3 grams fiber; 726 milligrams sodium; 23 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
1,381 user ratings
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Comments

Jesse

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.

Deb

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

DIANE

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.

Marianne

I love this spicy pork, double the marinade and added a tin of tomato’s instead of ketchup and added barley…. Yummy

DS

For less heat, There's an amazing Caribbean pepper (variously called pimento, seasoning pepper or flavour pepper) with all the pungent fruitiness of scotch bonnet but no heat. It's slightly larger/elongated and colour varies from pale green through orange/red. Find in specialty Caribbean stores (I buy in bulk and freeze them). This recipe pretty well describes my family pork stew. I add marjoram and a touch of clove, plus seasoning pepper. Sometimes sweet potato or pumpkin.

Miriam

This is a big no for me. I followed the recipe to the letter, and found it was both too sweet and too sour. Just weird. The bell peppers turned to mush (I knew they would, so added them later. It didn’t help the following day), and I wish I hadn’t spent $14 on pork.

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Credits

Adapted from Ricky Moore

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