Slow-Cooked Regional Pork Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty pork stew slow-cooked with root vegetables and regional spices, perfect for comforting dinners. This regional-inspired pork ready in about 170 minutes pairs cut into 1 1/2-inch cubes pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Regional cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs cubed pork shoulder with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat, brown pork cubes in batches for 4-5 minutes until caramelized on all sides; remove and set aside.
  3. Step 3: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened and translucent.
  4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
  5. Step 5: Return pork to the pot along with 3 sliced carrots, 2 sliced parsnips, 4 cups chicken broth, 2 tbsp tomato paste, and 2 bay leaves; bring to a simmer.
  6. Step 6: Cover and reduce heat to low, cooking gently for 2 to 2 1/2 hours until pork is tender and vegetables are soft.
  7. Step 7: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving warm.

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Frequently asked questions

How long does Slow-Cooked Regional Pork Stew with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Regional Pork Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Slow-Cooked Regional Pork Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Regional Pork Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Regional Pork Stew with Root Vegetables?

Regional pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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