Italian Shredded Pork Stew is a comforting and flavorful dish that’s perfect for any time of year. Slow-cooked pork is infused with Italian herbs, tomatoes, and vegetables, then shredded into a rich, savory sauce. This stew is hearty enough to be served on its own or paired with pasta, polenta, or crusty bread for a complete meal.
Ingredients:
- 2 to 3 pounds pork shoulder or pork butt
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken or beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Prepare the Pork:
- Season the pork shoulder generously with salt and freshly ground black pepper.
- Sear the Pork:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the pork shoulder and sear it on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, celery, and red bell pepper. Sauté for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze the Pot:
- Pour in the red wine (if using) and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly.
- Add the Tomatoes and Herbs:
- Stir in the crushed tomatoes, diced tomatoes, and chicken or beef broth. Add the dried oregano, basil, thyme, crushed red pepper flakes (if using), and bay leaves. Mix well to combine.
- Slow Cook the Pork:
- Return the seared pork to the pot, nestling it into the tomato mixture. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 2.5 to 3 hours, or until the pork is tender and easily shreds with a fork.
- Shred the Pork:
- Once the pork is tender, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded pork to the pot and stir it into the sauce. Allow the stew to simmer for another 10-15 minutes to let the flavors meld together.
- Finish and Serve:
- Remove the bay leaves and adjust the seasoning with salt and pepper if needed. Serve the Italian Shredded Pork Stew over pasta, polenta, or with crusty bread. Garnish with chopped fresh parsley or basil and a sprinkle of grated Parmesan cheese.
Enjoy this rich and hearty Italian Shredded Pork Stew as a comforting and satisfying meal that’s perfect for sharing with family and friends!
