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When the weather turns cold, there is absolutely nothing more comforting than a hearty, slow-cooked, one-pot meal. If you loved my popular Red Wine Braised Beef Short Ribs, you are going to fall head over heels for this White Wine Braised Pork Stew!
While red wine is the traditional go-to for braising heavy meats, pork begs for something a little brighter. I used a crisp Pinot Grigio to create the braising liquid. The dry, citrusy, and floral notes of the white wine (paired with chunks of fresh apple) provide the perfect acidity to balance the rich fattiness of the pork shoulder!
Simmered low and slow until perfectly fork-tender with potatoes, mushrooms, carrots, and sweet green peas, this savoury, tomato-based stew tastes like food meant for a meal by a cozy fireplace. It is the ultimate comfort meal to warm your soul!
Why You’ll Love This Recipe
Melt-in-Your-Mouth Tender: Braising fatty pork shoulder low and slow guarantees incredibly juicy meat that falls apart with a fork.
A Brilliant Flavour Balance: Using white wine and fresh apples adds a necessary bright, acidic note that prevents the heavy meat and root vegetables from feeling too rich.
A True One-Pot Meal: From searing the meat to simmering the broth, everything happens in one single Dutch oven for easy cleanup!
Ingredients You Will Need
Gather your root vegetables and a good bottle of wine to bring this hearty stew together!
The Pork:
Pork Shoulder: 2 ½ pounds of boneless pork shoulder (also known as pork butt or pork roast), cut into 1-inch cubes.
The Seasoning & Sear: 2 teaspoons Kosher or sea salt, ¼ teaspoon black pepper, and 1 Tablespoon vegetable oil for searing.
The Braising Base:
The Wine: 1 cup of Pinot Grigio. (See FAQ for substitutes!)
The Aromatics: 1 large cooking onion (cut into wedges), 3 teaspoons minced fresh garlic (about 4 cloves), and 1 bay leaf.
The Broth: 2 cups of chicken broth, 2 cups of water, ¾ cup of tomato paste (1 small can), and 2 teaspoons of Worcestershire sauce.
The Herbs: 1 teaspoon of dried thyme (or 3 teaspoons fresh, roughly chopped).
The Hearty Stew Add-Ins:
The Root Veggies: 16 mini red potatoes (rinsed and halved) and 2 large peeled carrots (cut into ½-inch pieces).
The Mushrooms: 1 cup of dried mushroom medley (soaked in water for 1 hour beforehand) OR 2 cups of fresh sliced cremini/white mushrooms.
The Sweetness: 1 large sweet apple (like Honeycrisp or Golden Delicious), peeled, cored, and cut into 1-inch cubes, and 1 cup of frozen sweet green peas.
How to Make Braised Pork Stew
Phase 1: Sear the Pork
Preheat your oven to 325°F (163°C) with the rack in the middle position.
Rinse and pat the cubed pork shoulder completely dry with paper towels. Season generously with the salt and black pepper.
Heat a large Dutch oven (5 or 7-quart) over medium-high heat with the vegetable oil. Sear the pork cubes in a single layer for 30 seconds per side until lightly browned. (Work in batches if needed!) Remove the pork to a plate and set aside.
Phase 2: Cook the Veggies and Deglaze
Keep the heat on medium-high. Add the red potatoes, carrots, and 1 teaspoon of salt. Cook for 2 minutes.
Add the onion wedges and minced garlic, stirring continuously.
Deglaze the Pot: Pour in the 1 cup of white wine. Use your spatula to scrape up all those delicious, flavour-packed browned bits stuck to the bottom of the pot. Cook the vegetables in the wine for 5 minutes to allow the sharp alcohol flavour to cook off.
Reduce the heat to medium. Stir in the sliced mushrooms, thyme, tomato paste, and Worcestershire sauce.
Phase 3: Braise Low and Slow
Add the seared pork (and any resting juices!) back into the pot, along with the cubed apples and the bay leaf.
Slowly pour in the chicken broth and water. Stir everything together until well combined.
Cover the pot with its heavy lid and transfer it to the middle rack of your preheated oven. Set your timer and braise the stew for 2 ½ hours.
Phase 4: Finish and Serve
Using heavy oven mitts, carefully move the hot pot back to your stovetop.
Stir in the 1 cup of frozen green peas. Replace the lid, return the pot to the oven, and braise for a final 10 minutes. (At this point, the pork should be incredibly fork-tender).
Optional Thickener: The starch from the potatoes naturally thickens the broth! However, if you prefer a very thick stew, place the pot over medium heat. Whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water, then pour the slurry into the stew and stir until thickened.
Garnish with fresh parsley and serve immediately!
💡Pro Tips for the Best Stew
Why Use a Dutch Oven? A heavy enamelled cast-iron Dutch oven is crucial for braising. Unlike thin stockpots or shallow roasting pans, a heavy Dutch oven lid traps steam perfectly, ensuring your liquids don’t evaporate and your meat stays moist over hours of cooking.
The Right Cut of Meat: Pork shoulder is a heavily marbled, fatty cut of meat. It requires long, slow cooking to break down the tough connective tissues into melt-in-your-mouth bites. Do not rush the cooking time!
Don’t Forget to Deglaze: When you pour the wine into the hot pan, the liquid instantly loosens the brown crust (the fond) left behind by the seared pork. Scraping that crust into the broth is the secret to a deep, flavourful stew!
Complete the Comfort Food Menu
This hearty stew is a meal in itself, but nothing pairs better with a rich dish than a slice of fresh, homemade bread and candied bacon to whet your appetite!
My Foolproof Sourdough: Serve thick, crusty slices of this beautiful homemade artisan bread on the side to soak up every last drop of that incredible sauce and wipe your stew bowl completely clean!
Simple Blood Orange Ricotta Cake: Finish your heavy, comforting winter meal with a slice of this bright, zesty, and incredibly light Italian dessert.
Frequently Asked Questions
What type of white wine should I use?
You want a dry white wine! I highly recommend Pinot Grigio for its bright citrus notes. Excellent alternatives include White Pinot Noir or Sauvignon Blanc.
Can I make this without alcohol?
Yes! If you want the flavour profile of wine without the alcohol, you can purchase dealcoholized white wine at most liquor stores. Alternatively, simply skip the wine entirely and replace it with 1 extra cup of chicken broth!
Can I use pork chops or tenderloin instead?
You can, but I highly advise against it! Lean cuts like tenderloin and chops have almost no fat or connective tissue. If you braise them for 2 ½ hours, they will dry out completely and turn into stringy shoe leather. If you must use a lean cut, reduce the braising time by at least an hour.
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White Wine Braised Pork Stew (with Apple & Root Vegetables)
The ultimate winter comfort food! Learn how to make an incredibly tender White Wine Braised Pork Stew packed with potatoes, apples, and root vegetables.
Servings 4servings
Course Main Course
Cuisine American, Canadian
Ingredients
For the pork
2½poundsboneless pork shouldercut into 1-inch cubes
Prep and Sear the Pork: Preheat your oven to 325°F (163°C) and ensure the oven rack is set to the middle. Season the pork cubes with salt and black pepper. Heat a large Dutch oven on medium-high heat with 1 Tablespoon of vegetable oil. Sear the pork cubes in a single layer for 30 seconds per side until lightly browned. (Do this in batches if needed!) Remove the seared pork to a plate and set aside.
Cook the Veggies and Deglaze: Keep the heat on medium-high. Add another tablespoon of oil if the pot is dry. Add the red potatoes, carrots, and 1 teaspoon of salt. Stir to combine, then add the sliced onions and minced garlic. Cook for 2 minutes. Pour in the white wine and use your spatula to vigorously scrape any browned bits from the bottom of the pot. Cook the vegetables for 5 minutes to allow most of the alcohol to cook off.
Build the Stew Base: Reduce the heat to medium. Add the sliced mushrooms, thyme, tomato paste, and Worcestershire sauce. Stir well to combine.
Braise: Add the seared pork back into the pot, along with the cubed apples and the bay leaf. Slowly pour in the chicken broth and water. Stir everything together. Cover the pot with its lid and place it in the preheated oven. Set your timer and braise for 2 ½ hours.
Add Peas and Finish: Using oven mitts, carefully move the pot to your stove. Stir in the frozen peas. Place the lid back on and return the pot to the oven to braise for another 10 minutes. (The pork should be perfectly fork-tender!) Remove the bay leaf.
Serve: If you prefer a thicker stew, heat the pot on the stovetop over medium heat and stir in a slurry made of 1 Tablespoon cornstarch and 2 Tablespoons water until thickened. Garnish with chopped parsley and serve hot with crusty bread, rice, or noodles!
The Right Cut of Meat: Pork shoulder is a heavily marbled, fatty cut of meat. It requires long, slow cooking to break down the tough connective tissues into melt-in-your-mouth gelatin. Do not rush the cooking time!
What type of white wine should I use?You want a dry white wine! I highly recommend Pinot Grigio for its bright citrus notes. Excellent alternatives include White Pinot Noir or Sauvignon Blanc.Can I make this without alcohol?Yes! If you want the flavour profile of wine without the alcohol, you can purchase dealcoholized white wine at most liquor stores. Alternatively, simply skip the wine entirely and replace it with 1 extra cup of chicken broth!Can I use pork chops or tenderloin instead?You can, but I highly advise against it! Lean cuts like tenderloin and chops have almost no fat or connective tissue. If you braise them for 2 ½ hours, they will dry out completely and turn into stringy shoe leather. If you must use a lean cut, reduce the braising time by at least an hour.
I haven’t tried this in a crockpot (great idea for another post though!). Having said that, if I were to use the crockpot, what I would do is sear the pork cubes in a pan first. Then follow the rest of the recipe as normal. Depending on the size of your slow cooker, you might need to adjust your ingredient measurements and cooking time. Hopefully this helps?
What type of white wine should I use?
You want a dry white wine! I highly recommend Pinot Grigio for its bright citrus notes. Excellent alternatives include White Pinot Noir or Sauvignon Blanc.
Can I make this without alcohol?
Yes! If you want the flavour profile of wine without the alcohol, you can purchase dealcoholized white wine at most liquor stores. Alternatively, simply skip the wine entirely and replace it with 1 extra cup of chicken broth!
Can I use pork chops or tenderloin instead?
You can, but I highly advise against it! Lean cuts like tenderloin and chops have almost no fat or connective tissue. If you braise them for 2 ½ hours, they will dry out completely and turn into stringy shoe leather. If you must use a lean cut, reduce the braising time by at least an hour.
Hello! Would love to make this recipe, but I don’t own a Dutch oven. Is there a way to make it in the crockpot?
Hello Lyss!
I haven’t tried this in a crockpot (great idea for another post though!). Having said that, if I were to use the crockpot, what I would do is sear the pork cubes in a pan first. Then follow the rest of the recipe as normal. Depending on the size of your slow cooker, you might need to adjust your ingredient measurements and cooking time. Hopefully this helps?