Is pork stew meat the same as pork shoulder?

Since pork butt has more fat marbling throughout the meat and a more uniform shape, it's the best cut for stewing and braising as well as for making fall-apart-tender pulled pork for a barbecue or for tacos. If a recipe calls for a choice between pork shoulder and pork butt, we highly recommend choosing pork butt.

What cut of pork is used in stew meat?

Shoulder is the obvious choice. It is flavorful, has a good mix of fat and collogen, and when braised or stewed will turn into delicious soft shreds of incredible meat.

Will pork stew meat shred?

Pork Tacos:Season and sear the pork stew meat, then shred it and use it as a filling for tacos. Top with salsa, sour cream, and fresh cilantro.

Why is my pork stew meat tough?

Tough cuts of any animal need time to break down . It's ok to braise meat for at least four hours on a low setting, prior to adding veggies for another two hours.

Can you overcook pork stew meat?

It absolutely overcooks it if you cook it too long. You don't want to cook your stew for half a day, because it will end up with very dry meat. Good stew meat has a lot of connective tissue. When you cook it, the connective tissue starts to break down, the most easily-reached first.

What's the best cut of pork to slow cook?

The Best Cut of Pork for Pulled Pork Sometimes it's also called a pork butt or Boston butt. You can find bone-in pork shoulders, though I prefer a boneless pork shoulder for more meat in my slow cooker. Choose a pork shoulder that's well marbled (for extra flavor), but not too much fat on the edges.

Is pork stew meat good for you?

Pork is a rich source of certain vitamins and minerals your body needs to function, like iron and zinc. It's also an excellent source of high-quality protein . Minimally processed, lean, fully-cooked pork eaten in moderation can provide certain benefits when added to your diet.

What is a good substitute for pork shoulder?

Because of that, we recommend opting for pork butt when uniform chunks of pork shoulder are called for in a recipe—think stews, like chile verde or carne adovada, and carnitas.

What is another name for a pork shoulder?

Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt . Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.

What meat is closest to pork shoulder?

Blade-End Roast : The part of the loin closest to the shoulder, the bone-in blade roast can be chewy. It can also be difficult to carve because of its many separate muscles and fatty pockets.

What pork is similar to pork shoulder?

Pork butt and pork shoulder are both cuts that come from the pig's shoulder (despite the term pork butt suggesting otherwise). Both are relatively inexpensive cuts that lend themselves to low-and-slow cooking applications such as barbecuing, braising, stewing or cooking in a slow cooker or Instant Pot.

Slow-Cooked Pork Stew Meat Tacos Recipe on Food52 (2024)

Slow Cooker

by: Merrill Stubbs

March21,2011

4.4

5 Ratings

Slow-Cooked Pork Stew Meat Tacos Recipe on Food52 (1)

Serves 4 to 6, depending on hunger level

Jump to Recipe

Author Notes

This dish was inspired by a recipe from Fine Cooking for chili con carne. We'd been eating a lot of beef recently, so I decided to try the chili with pork shoulder instead. Then, I thought I might reduce the liquid a little and get rid of the cannellini beans, so I'd end up with more of a thick stew than a soup. Maybe I should stuff the pork into corn tortillas, instead of serving it in bowls? And while I was at it, I might as well sub in aargersi's addictive, multi-purpose pickled onions for the plain old red onion, right? With these and a few other modifications, some delicious pork tacos were born -- all thanks to the fine folks at Fine Cooking. —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

Pork Tacos
2 teaspoonscumin seeds
1 teaspooncoriander seeds
2 teaspoonsancho chili powder
1 teaspoonchipotle chili powder
¹/₂ teaspoondried oregano
2 poundsboneless pork shoulder (not too lean), cut into 3/4-inch chunks
Kosher salt
Vegetable oil
1 medium yellow onion, finely chopped
1 poblano pepper, finely chopped
1 serrano chili, seeded and finely chopped
2 garlic cloves, minced
1 cupcanned diced tomatoes, with their juices
1 ¹/₂ cupschicken stock (homemade or low sodium)
2 large limes
Corn tortillas
2 avocados
Pickled onions (recipe below)
Cilantro, washed and dried
Sour cream (optional)

Pickled Onions, à la aargersi
1 medium red onion
1 tablespoonkosher salt
2 tablespoonssugar
¹/₄ medium beet, peeled
Handful cilantro
Cider vinegar

Directions

Pork Tacos
Put the cumin and coriander in a small pan and set over medium heat. Toast the spices for a minute or two, shaking the pan occasionally, until they’re fragrant. (Be careful not to scorch them.) Grind the spices finally using a spice grinder or a mortar and pestle. Transfer to a small bowl, stir in both chile powders and the oregano and set aside.
Heat a tablespoon of oil in a large, heavy pot or Dutch oven over medium-high heat. Season the pork well with salt and add about half of the meat to the pot. Brown it well on all sides, about 4 minutes total, and transfer it to a bowl using a slotted spoon. Add more oil and brown the second batch of meat, adding it to the bowl once it’s done.
Lower the heat to medium and add another tablespoon of oil to the pot. Add the onion, poblano, serrano and a generous pinch of salt. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook for a minute or so, until fragrant. Stir in the spice mixture and cook for another minute.
Return the meat to the pot, with any juices that have accumulated, and add the tomatoes and chicken stock. (The meat should be covered in liquid – if it’s not, add a little water.) Squeeze in the juice of half a lime and add 2 teaspoons of salt. Turn the heat up to high and bring the liquid to a boil. Turn down the heat, cover the pot and simmer gently for an hour. Uncover the pot and continue to simmer until the pork is very tender and the sauce is reduced and thick, 30 to 60 minutes longer. Taste for seasoning, adding salt if needed, and squeeze in the juice of another half a lime.
To serve, heat the tortillas in the oven or in a dry pan. Peel and roughly chop the avocados and cut the remaining lime into thin wedges. Fill each taco with some of the pork, pickled onions, avocado, cilantro and sour cream if you like. Serve with lime wedges for squeezing.

Pickled Onions, à la aargersi
Slice the onion thinly and put it in a microwaveable container. Add the salt, sugar, beet and cilantro. Cover everything with 1 part water to 2 parts vinegar. Microwave for 1 minute, stir, and microwave for another minute. Cool, then cover and refrigerate overnight.

Tags:

Taco
Mexican
Cilantro
Cumin
Pork
Vinegar
Beet
Avocado
Oregano
Coriander
Lime
Sour Cream

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Popular on Food52

37 Reviews

eehrlich May 16, 2021

Just made this for my family and it was a total hit! It was better than any restaurant. I followed it exactly - I thought all the peppers would make it too hot but it was not that hot at all. The only thing is maybe go a little easy on the salt. The pickled onions are key!

erin May 21, 2018

I'm not usually one to write reviews-- but this recipe is truly a WINNER! It's so so delish. I made it for a dinner party or 8 and double the recipe. I followed other reviews and after 2hr of simmering I did remove the pork from the pot and reduce the sauce down further. I also didn't include the serrano chili-- just the poblanos since I'm not into super spicy foods. It was perfect-- it had a ton of flavor and a little kick. Would certainly make again!

Wendy February 26, 2018

This is a winner! Perfect kick to the heat level. Doubled the batch and am dreaming of the many ways to enjoy this recipe (enchilada filling, on a Mex-inspired rice bowl, with eggs and tortilla chips for a weekend breakfast...). Great!

FJT December 13, 2015

Delicious - wish I'd made a double quantity and next time I will!

justwildbeat July 26, 2015

Simply delicious! I also suggest removing the meat once tender to speed up the reducing process. The pickled onions were a great touch and very easy to make. Also omitted the beet but as long as you use a red onion, they come out bright pink.

windysiprits May 5, 2015

This was absolutely a stunner. Made it this evening and my tummy is very happy! Even the husband, who is not a fan of Mexican food, was devouring this. The pickled onions add a very nice crunch to the whole thing. Thanks for a great recipe!

Diane August 23, 2014

I made this for guests and it was delicious. I doubled the recipe and was happy that there were lots of left overs. It made great sandwiches the next day. Reducing/thickening the sauce was key, however it did take a lot longer (about 2 hours or so) then indicated in the recipe. Next time I make it I will remove the pork once it's tender. Then continue to reduce sauce until thick, returning the pork at end to coat. Definitely make the pickled onions. They add a nice texture and wonderful additional flavour. Really good on the sandwich the next day too. I will definitely make this again. It's a winner!

BurntCream July 2, 2014

The pickled onions are fantastic! Unbelievably simple and easy to prepare. I didn't have a beet so left it out any they are still a vibrant pink.

debsiegel July 23, 2013

This was stupid delicious. Thanks for an AWESOME recipe.