Shredded Pork Bbq Stew
Savor the bold, smoky flavors of this hearty Shredded Pork BBQ Stew, a soul-warming dish perfect for cozy evenings or casual gatherings. Tender, slow-simmered pork shoulder is delicately seasoned with smoked paprika and seared to golden perfection before being simmered in a rich medley of BBQ sauce, tomatoes, and aromatic vegetables. The addition of sweet corn and a hint of red pepper flakes adds layers of sweetness and spice, while the long cooking time ensures a melt-in-your-mouth texture. This one-pot wonder is easy to make, deeply satisfying, and ideal for feeding a crowd. Serve it steaming hot, topped with fresh parsley, for a comforting meal that’s as flavorful as it is filling. Keywords: shredded pork BBQ stew, smoky stew recipe, pork shoulder recipe, hearty one-pot meal, slow-simmered stew.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 1 cup BBQ sauce (your favorite)
- 15 ounces diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 1 bay leaf
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup frozen corn
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the pork shoulder with salt, black pepper, and smoked paprika on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the pork shoulder for about 3-4 minutes on each side until golden brown, then remove it from the pot and set aside.
Add the diced onion to the pot and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Deglaze the pot by adding 1/2 cup of chicken broth, scraping up any browned bits from the bottom.
Return the pork shoulder to the pot. Add the remaining chicken broth, BBQ sauce, diced tomatoes (with juice), tomato paste, carrots, celery, bay leaf, and optional red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 1/2 to 3 hours, stirring occasionally.
After the pork is tender and easily shreddable, remove it from the pot. Use two forks to shred the pork into bite-sized pieces, discarding any excess fat.
Return the shredded pork to the pot. Stir in the frozen corn and let the stew simmer for an additional 10 minutes.
Taste and adjust the seasoning, adding more salt or BBQ sauce if needed.
Serve hot, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 25.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
