Pulled Pork Stew Recipe

This stew combines ragu and pulled pork.

This stew recipe combines ragu (a meat-based sauce) and tender pulled pork. Liquid smoke gives this stew a charred flavor but you may cook bacon with the pork to get a similar flavor.

Pulled Pork Stew Recipe

Roselle Miranda
This stew combines ragu and pulled pork.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine Others
Servings 6


Pulled Pork Stew Ingredients

  • 2/3 kilo pork use pigue, cut into large chunks
  • Salt to taste
  • ground black pepper to taste
  • 2 tablespoons Oil
  • 1 tablespoon Butter
  • 1 Small onion chopped
  • 2 cloves Garlic minced
  • 1 can chopped tomatoes (use 400-gram can)
  • 1/2 pork bouillon cube
  • 1/4 teaspoon ground cumin
  • 1 teaspoon hot sauce
  • 1 teaspoon Liquid smoke
  • 1 1/2 kilo Potatoes peeled
  • 1/2 Cup fresh milk
  • 1/4 Cup Butter
  • 1/4 Cup parmesan cheese grated
  • Salt to taste
  • ground black pepper to taste


  • Season pork chunks with salt and ground black pepper. Heat oil, and melt butter in a pressure cooker over medium heat. Sweat onion and garlic until translucent and fragrant. Add pork cubes, and sear on all sides. Pour in tomatoes, pork bouillon cube, cumin, hot sauce, liquid smoke, and just enough water to cover pork pieces. Bring to a boil then cover and tighten lid. Reduce heat to medium-low once pressurized. Let cook 45 minutes or until the pork is tender.
  • Meanwhile, place potatoes in a large pot. Pour in enough water to cover, add salt, and place over high heat. Bring water to a boil, and cook until potatoes are tender, about 20 minutes. Place milk and butter in a cup, and microwave on "high" until butter is melted. Set aside. Drain, then transfer potatoes to a bowl when tender. Add milk and butter mixture, and season with salt and ground pepper to taste. Stir in Parmesan cheese. Mash until potatoes are smooth. Keep warm.
  • Turn off heat, and release pressure from the pressure cooker. Open lid, and scoop out pork pieces by the batch into a large bowl. Using two forks, shred the pork. Return the shredded pork into the pot. Repeat until all pork is shredded. Bring the mixture back to a boil, and reduce liquid. Season with salt and ground pepper, to taste.
  • Scoop mashed potatoes into shallow bowls. Top with a generous helping of pork ragu. Sprinkle with parsley, and serve. Recipe originally published in the August 2015 issue of Good Housekeeping.
Keyword pulled pork
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