Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That’s why we brown the pork shoulder whole, which develops a ton of flavor with a fraction of the time and effort. You can let the stew sit for a full 12 hours so all the flavors have a chance to really meld together, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.