Recipe for pork stew with smoked paprika – The Boston Globe

Pork stew with smoked paprika

Karoline Boehm Goodnick for The Boston Globe

Pork stew with smoked paprika

Serves 6

Boston butt, cut from the thicker part of the shoulder, is moderately tough, and needs a long time at a low temperature. Cut the meat into large pieces along its natural lines and dust with Spanish paprika to lend the sauce a bit of smoke.

1 boneless Boston butt pork roast
(5 to 6 pounds)
3 tablespoons smoked Spanish paprika
1 tablespoon salt
1 teaspoon freshly ground pepper
4 tablespoons vegetable oil
2 medium onions, coarsely chopped
2 tablespoons tomato paste
3 cups water
1 can (28 ounces) fire-roasted diced tomatoes
2 bay leaves
1 tablespoon balsamic vinegar
5 medium carrots, halved lengthwise and
cut into 1-inch lengths
2 medium parsnips, thickly sliced
½ cup chopped fresh parsley

1. Set the oven at 325 degrees.

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2. Remove the string or netting on the meat and the outer layer of fat. Cut the meat along its natural lines into 8 large pieces.

3. In a bowl combine the smoked paprika, salt, and pepper. Add the pork and toss to coat it all over.

4. In a large flameproof casserole over medium-high heat, heat 1½ tablespoons of the oil. Add half the meat in a single layer and cook without disturbing it for 5 minutes. Turn and brown the other side. Transfer the meat to a bowl. Brown the remaining meat in 1½ tablespoons oil and transfer all of it to the bowl.

5. Add the remaining 1 tablespoon oil to the pan. Cook the onions, stirring often, for 5 minutes. Stir in the tomato paste and continue cooking for 3 minutes or until the paste turns dark. Pour in the water.
Return the meat to the pan with the tomatoes, bay leaves, and balsamic vinegar. Stir thoroughly and bring to a boil.

6. Cover the pan and transfer to the oven. Cook for
1 hour.

7. Meanwhile, in a large saucepan fitted with a
steamer insert and several inches of boiling water, steam the carrots for 5 minutes. Add the parsnips and continue steaming for 5 minutes or until all the
vegetables are tender.

8. Skim the fat from the top of the liquid. Turn the pork pieces over. Add the parsnips and carrots, pushing them into the liquid. Cover and continue cooking for 1 hour or until the meat is tender when pierced with a fork. (Total cooking time is 2 hours.)

9. Skim any remaining fat from the liquid. Taste for seasoning and add more salt, if you like. Serve the pork and vegetables sprinkled with parsley.
Ingrid Lysgaard