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Italian pork stew braised with tomatoes, wine, and herbs until tender. This high protein mediterranean family dinner is a comforting carnivore dish that freezes well for meal prep.
Cut pork shoulder into 2-inch cubes and pat dry with paper towels to ensure good browning.
In a heavy Dutch oven, heat olive oil over medium-high heat. Sear pork cubes in batches until browned on all sides, then set aside.
Lower the heat to medium, add chopped onions, carrots, and celery. Sauté vegetables for 6–8 minutes, stirring occasionally, until soft and fragrant.
Stir in minced garlic, cook for 1 minute, then pour in white wine to deglaze the pot, scraping up the browned bits.
Add crushed tomatoes, bay leaves, rosemary, salt, and pepper. Return pork to the pot and bring to a gentle simmer.
Reduce heat to low, cover, and braise for 1.5–2 hours, stirring every 30 minutes to ensure even cooking and prevent sticking.
Remove lid for final 20 minutes to allow stew to thicken slightly. Discard bay leaves and rosemary sprigs before serving.
