Brown Stew Pork Shoulder

cooking.nytimes.com

MichelleInWAState

3 tablespoons Worcestershire sauce

3 tablespoons brown sugar

2 teaspoons ground allspice

1 teaspoon coarsely ground black pepper

Kosher salt (such as Diamond Crystal)

2 pounds pork shoulder, cut into 2-inch cubes

2 tablespoons olive oil

1 large yellow onion, peeled and chopped (about 2 cups)

5 garlic cloves, minced

3 large carrots, cut into ½-inch pieces

2 bell peppers (any color), cut into ½-inch pieces

1 Scotch bonnet pepper (whole)

2 fresh or dried bay leaves

2 tablespoons fresh thyme leaves, roughly chopped

3 tablespoons ketchup

1 tablespoon apple cider vinegar

2 cups chicken stock

½ cup sliced scallions (about 3 scallions)

Directions at cooking.nytimes.com

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