PORK SHOULDER STEW RECIPES RECIPES

Steps:

• Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
• Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
• Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

Steps:

• Cut the meat into chunks, roughly 0.6-0.7 inch (1.5-1.8 cm) cubes. 
• Peel the onion and dice it finely. Peel the garlic cloves, chop them roughly.
• Drop two tablespoons of lard into a deep skillet/frying pan, and melt it on a medium heat.
• Add diced onions and fry for 5-7 minutes until it turns translucent, stirring from time to time.
• Add in the garlic and the meat, season it generously with salt and ground black pepper. Fry on a high heat until every piece turns golden - don’t worry about the meat still being raw inside, it will cook through later on.
• Move the contents of the skillet into a casserole dish (if choosing to continue in the oven) or into a wide cooking pot (if continuing on the stove) - but don’t wash the skillet/frying pan just yet!
• Slice the bacon into small pieces and drop them into the skillet/frying pan. Add in all-spice berries, bay leaves, smoked paprika, spicy paprika and dried marjoram. Fry for a few minutes, stirring continuously, until bacon renders some of its fat and starts to turn golden. 
• Pour the beer into the skillet, turn up the heat and bring it to a near-boil. Then, transfer the contents of the skillet into the casserole dish.
• Pour the chicken stock in and cover the dish with a lid. Cook on the stove for 1,5 hours on a medium-low, or place in the oven, preheated to 320°F (160°C).
• When the time is up, peel the carrots and slice them into rounds or half-moons. Slice the mushrooms as well, and set them aside. 
• Take the casserole dish out of the oven and carefully remove the lid. Drop in the carrots, sliced mushrooms, tomato concentrate and butter. Stir everything together, cover the dish with the lid and return it into the oven (or place back on the stove).
• Continue cooking/baking for an additional hour, until the meat turns tender.
• To thicken the goulash, sift both flours directly into the casserole dish, stir it in and bring to boil. 
• Before serving, have a taste - season with more salt if necessary.
• Serve hot with sides of your choice (see suggestions in the post above).