Name: Stewed Potatoes with Pork
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1½ lb. (700g) pork shoulder, cut into chunks; 3.3 lb. (1.5 kg) potatoes; 2 onion, finely chopped; 1 carrot, diced; 2 cups water or broth; 3 tbsp (60g) butter; 1½ tsp salt; ½ tsp black pepper; 1 tsp smoked paprika; 8-10 whole peppercorns; 3 garlic cloves, minced; 2 bay leaves; fresh parsley for serving

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This Stewed Potatoes with Pork is a cozy one-pot dinner with tender pork shoulder, buttery potatoes, and a lightly seasoned broth. Everything simmers gently until the meat is tender and the potatoes soak up all that savory flavor.

For more cozy pork dinner ideas, browse my Pork Recipes collection.

Stewed potatoes with pork in a rich buttery broth

If you liked this stewed potatoes with pork, you might also want to try my Hearty Pork Stew with Vegetables, this creamy Pork Tenderloin with Cognac Mushroom Sauce, or these tender Creamy Pork Chops. They’re all simple pork dinners that are easy to make and perfect when you want something warm and satisfying.

I keep coming back to this recipe because it needs very little attention once everything is in the pot. As the pork and potatoes simmer together, the potatoes release just enough starch to lightly thicken the broth, while a little butter gives it a smooth, rich finish without flour or cream.

If you enjoy cooking with potatoes, don’t miss our complete collection of Potato Recipes, filled with easy side dishes, cozy comfort food, and family-friendly dinners.

What You’ll Need for Stewed Potatoes with Pork

This recipe is built around a few simple ingredients that work especially well together. Pork shoulder becomes tender as it simmers, the potatoes lightly thicken the broth, and butter, garlic, smoked paprika, and bay leaves give the dish its warm, savory finish.

Pork shoulder – Pork shoulder works especially well here. It stays juicy, becomes tender as it simmers, and adds rich flavor to the potatoes without drying out. Cut it into medium-sized pieces so it cooks evenly.
Potatoes – Yukon Gold or regular yellow potatoes are ideal. They soften beautifully while still holding their shape, helping naturally thicken the broth as they cook.
Onion – Finely chopped onion melts into the base of the stew, adding gentle sweetness and depth as it cooks down with the pork.
Carrot – A small amount of carrot adds natural sweetness and balances the savory flavors without overpowering the dish.
Garlic – Added near the end, fresh garlic brings warmth and aroma without turning sharp or bitter.
Water or broth – Both work well. Broth adds extra depth, while water keeps the flavors clean and lets the pork and potatoes shine.
Butter – A few tablespoons during cooking help round out the flavors and give the stew a richer, more satisfying finish.
Smoked paprika – Adds a mild smokiness that complements the pork without dominating the dish.
Black pepper & whole peppercorns – Ground pepper adds immediate warmth, while whole peppercorns slowly release flavor as the stew simmers.
Bay leaves – Give the broth a subtle, classic background note that develops over time.
Salt – Essential for bringing out the natural flavors of the pork and potatoes.
Fresh parsley – Stirred in at the end for freshness, color, and a clean finish.

How to Make

This one-pot dinner builds flavor in simple stages. The pork is browned first, then the onion, carrot, potatoes, broth, butter, and seasonings simmer together until the meat is tender and the broth is lightly thickened.

Start by preparing the pork shoulder. Trim off any large, excess pieces of fat, then cut the meat into medium-sized chunks. Keeping the pieces fairly even helps them brown properly and cook at the same pace.

Raw pork shoulder on a cutting board before slicing

Pork shoulder cut into large pieces for stewing

Cubed pork shoulder prepared for browning

Heat olive oil in a large pot or deep skillet over medium-high heat. Add the pork and let it brown for about 3 to 4 minutes per side. Do not stir too often. Giving the meat time to sear adds depth and flavor to the finished dish.

Olive oil heating in a pot for browning pork

Cubed pork shoulder added to the pot for browning

Pork shoulder browning in olive oil over medium-high heat

Browned pork shoulder with golden crust ready for the next step

While the pork browns, prepare the vegetables. Peel the potatoes and cut them into medium cubes. Finely chop the onion and dice the carrot into small, even pieces so they cook at the same pace.

Potatoes cut into large chunks on a cutting board

Cubed potatoes prepared for stewing with pork

Whole onion and carrot prepared for stewed potatoes with pork

Diced carrots for stewed potatoes with pork

Chopped onion and diced carrots ready for cooking

Once the pork is nicely browned, add the chopped onion. Cook until the onion softens and turns lightly golden. Stir in the diced carrot and let it cook for a few minutes to release its natural sweetness.

Chopped onion added to browned pork in a pot

Pork shoulder sautéed with onions until lightly golden

Pork shoulder cooked with onions and carrots

Spread the cubed potatoes evenly over the pork and vegetables without stirring. Pour in the water or broth, then place the butter on top. Cover the pot and let everything simmer gently for about 25 minutes, until the potatoes begin to soften and absorb the broth.

Cubed potatoes layered over pork and vegetables in a pot

Water measured for stewed potatoes with pork

Water poured over potatoes and pork for simmering

Cubed potatoes topped with butter in a pot before simmering

Potatoes and pork simmering covered with a lid on the stove

Toward the end of cooking, uncover the pot and season with salt, black pepper, smoked paprika, whole peppercorns, bay leaves, and minced garlic. Stir gently, cover again, and let the flavors come together for another 10 to 15 minutes.

Stewed potatoes and pork simmering covered in a pot

Salt added to potatoes and pork during simmering

Seasoning potatoes and pork with black pepper

Smoked paprika added to stewed potatoes and pork

Whole peppercorns added to potatoes and pork during simmering

Garlic pressed and added to stewed potatoes and pork

Bay leaves added to stewed potatoes and pork

Finish with a sprinkle of fresh parsley and serve while warm. The pork should be tender, the potatoes soft but intact, and the broth lightly thickened and rich from the butter.

Stewed potatoes and pork finished cooking in a pot

Fresh parsley added to stewed potatoes and pork

Pro Tips

Brown the pork well. Let the pieces sit in the hot pot long enough to develop a golden crust. That first sear gives the broth much more depth.
Use pork shoulder. It has enough fat and connective tissue to stay juicy and become tender during the simmer. Lean pork can dry out more easily.
Cut the potatoes into medium pieces. Slightly larger cubes hold their shape better and are less likely to break apart before the pork is tender.
Do not stir too early. Let the potatoes simmer on top of the pork and vegetables at first. This helps them soften gently without turning mushy.
Keep the simmer gentle. A low, steady simmer helps the pork become tender while keeping the potatoes intact and the broth smooth.
Add the garlic near the end. This keeps its flavor warm and aromatic instead of letting it become dull or bitter.
Season carefully at the finish. Taste after the potatoes have absorbed some of the broth, since the salt level can change as the dish cooks down.
Let it rest before serving. Ten minutes off the heat gives the broth time to thicken slightly and allows the flavors to settle.

What to Serve with Stewed Potatoes and Pork

This pork and potato stew is hearty enough to serve on its own, but something fresh or tangy makes a nice contrast to the rich broth.

Fresh vegetable salad. Cucumbers, tomatoes, or mixed greens add a light, crisp side to the warm stew.
Pickled vegetables. Pickles, sauerkraut, or marinated cabbage bring acidity that balances the pork and buttery potatoes.
Crusty bread. A thick slice is perfect for soaking up the savory broth left in the bowl.
Simple cabbage slaw. A lightly dressed slaw adds freshness and crunch without competing with the main dish.

Storage and Reheating

Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The broth will thicken slightly as it sits, which is completely normal.

Reheat it gently on the stovetop over medium-low heat, stirring occasionally. Add a small splash of water or broth if needed to loosen the sauce and keep the potatoes from breaking apart.

You can freeze the stew for up to 2 months, although the potatoes may become a little softer after thawing. Defrost it overnight in the refrigerator, then reheat slowly until warmed through.

For more cozy meals made with minimal cleanup, browse my One-Pan Dinner Recipes.

Variations and Substitutions

Use another cut of pork. Pork butt or pork neck both work well because they stay tender during a longer simmer. Avoid very lean cuts, which can dry out.
Make it more brothy. Add an extra 1/2 cup of water or broth for a looser, more soup-like consistency.
Change the paprika. Use sweet paprika instead of smoked paprika for a milder flavor without the smoky note.
Add more vegetables. Mushrooms or a small diced bell pepper can be added with the carrot for extra flavor and texture.
Try another herb. A little thyme or dried marjoram works well with the pork and potatoes, but keep it light so the dish stays balanced.
Make the finish richer. Stir in an extra tablespoon of butter after cooking for a smoother, more rounded broth.

For another comforting pork dinner with a lighter, broth-forward texture, try my Pork Stew.

Frequently Asked Questions

What is the best cut of pork for stewed potatoes?

Pork shoulder is the best choice because it stays juicy and becomes tender during simmering. Pork butt or pork neck also work well, but very lean cuts can become dry.

What kind of potatoes should I use?

Yukon Gold or yellow potatoes work especially well. They become tender and help lightly thicken the broth while still holding their shape better than very starchy potatoes.

How do I keep the potatoes from falling apart?

Cut them into medium-sized pieces, layer them over the pork, and avoid stirring during the first part of cooking. Keep the stew at a gentle simmer rather than a hard boil.

Can I make this pork and potato stew ahead of time?

Yes. The flavor becomes even better after the dish rests. Reheat it gently and add a small splash of water or broth if the sauce has thickened too much.

Can I make it in a slow cooker?

Yes. Brown the pork and soften the onion and carrot first, then transfer everything to the slow cooker. Cook on low for 6 to 7 hours, or until the pork and potatoes are tender.

These Stewed Potatoes with Pork are simple, filling, and full of the kind of slow-cooked flavor that makes a meal feel truly comforting. The tender pork, buttery potatoes, and lightly thickened broth come together in one pot for an easy dinner that’s especially good on a cold evening.