This Caribbean Pork Stew is a vibrant, soul-warming pot of tender pork shoulder, sweet potatoes, and island spices. It’s a slow-simmered weekend project that fills your kitchen with incredible aroma. Every spoonful offers a gentle heat and coconut sweetness that makes this stew truly special.

If you're looking for the perfect Caribbean Pork Stew, you're in the right place. Whether you love Stew or want to explore our Chicken Thigh Recipes collection, we've got you covered.

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Why You’ll Love This Caribbean Pork Stew

• Flavor explosion: Layers of savory, sweet, spicy, and herbaceous tastes.
• Incredibly forgiving: Long, slow cooking ensures fall-apart tender pork.
• Fantastic leftovers: Flavors deepen overnight for an even richer stew.
• Total crowd-pleaser: Visually stunning with a tropical aroma that gathers everyone.

Ingredients & Tools

• 1.5 kg pork shoulder, cut into 3-cm cubes
• 2 tbsp olive oil or coconut oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole (or habanero for slightly less heat)
• 2 tbsp fresh thyme leaves
• 2 tsp ground allspice
• 1 tsp smoked paprika
• 400 ml canned coconut milk
• 500 ml chicken or vegetable broth
• 2 tbsp tomato paste
• 2 large sweet potatoes, peeled and cubed
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 carrots, sliced
• 1 lime, juiced
• To taste salt and freshly ground black pepper
• For serving fresh chopped cilantro or parsley

Tools: A large, heavy-bottomed pot or Dutch oven (this is crucial for even heat distribution), a sharp knife, and a wooden spoon.

Notes: The quality of your spices really makes a difference here—freshly ground allspice has a much brighter, more complex aroma. And don’t be tempted to skip browning the pork; those little browned bits at the bottom of the pot are pure flavor gold.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your pork. Pork shoulder (also called Boston butt) is the best cut for stewing. It has a good amount of marbled fat that slowly renders down, keeping the meat incredibly moist and tender during the long cooking process.
• Handling the scotch bonnet. This pepper brings a lovely floral heat, but it is potent! Leave it whole and simply pierce it once with a knife—this will allow its flavor to infuse the stew without making it overwhelmingly spicy. You can remove it before serving.
• Don’t rush the brown. When searing the pork, give it space! Crowding the pot will steam the meat instead of creating a beautiful, caramelized crust. Work in batches if you need to; it’s worth the extra few minutes.
• Sweet potato timing. We add the sweet potatoes later in the process so they keep their shape and don’t turn to mush. You want them tender but still distinct in the final stew.

How to Make Caribbean Pork Stew

Storage & Freshness Guide

• Fridge: Cool completely, store in airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
• Reviving: Reheat gently on stovetop, stirring occasionally; add splash of broth if needed.

Serving Suggestions

Complementary Dishes

• Buttery Jasmine Rice or Coconut Rice — The fluffy, slightly fragrant rice is the perfect neutral canvas to soak up the rich, spiced stew sauce.
• Fried Plantains — Their caramelized sweetness provides a wonderful textural contrast and a classic Caribbean pairing that just feels right.
• A simple Green Salad with a Citrus Vinaigrette — The crisp, acidic salad helps cut through the richness of the stew and cleanses the palate between bites.

Drinks

• A cold Red Stripe Lager or a Light Pilsner — The crisp, clean bitterness of the beer is fantastic at balancing the stew’s spice and richness.
• A Ginger Beer Mocktail (or Dark & Stormy Cocktail) — The spicy kick of ginger harmonizes beautifully with the allspice and thyme in the stew.
• A bold, fruity Rosé — A dry rosé with notes of red berries can stand up to the bold flavors without overpowering them.

Something Sweet

• Pineapple Upside-Down Cake — The tropical, caramelized pineapple continues the island theme and offers a warm, comforting end to the meal.
• Coconut Flan or Panna Cotta — The cool, creamy, and silky texture is a dreamy contrast after a hearty bowl of stew.
• Mango Sorbet — It’s refreshing, light, and bursting with fruity flavor that cleanses the palate perfectly.

Top Mistakes to Avoid

• Mistake: Skipping the sear on the pork. This step isn’t just for color; it’s where you develop the Maillard reaction, creating a deep, savory foundation for the entire stew. Steamed, gray pork just won’t give you the same flavor complexity.
• Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the pork tough and can cause the coconut milk to separate, giving the sauce a grainy texture. Low and slow is the mantra here.
• Mistake: Adding the sweet potatoes too early. I’ve messed this up before too… if you add them with the pork, they’ll completely disintegrate into the sauce by the time the meat is tender. Adding them later ensures they hold their shape.
• Mistake: Forgetting the acid at the end. That squeeze of lime juice right before serving is non-negotiable. It lifts all the rich, heavy flavors and makes everything taste brighter and more balanced.

Expert Tips

• Tip: Marinate the pork overnight. For an even deeper flavor, toss the cubed pork with the allspice, thyme, a minced garlic clove, and a tablespoon of oil. Let it sit in the fridge overnight. The difference in flavor penetration is remarkable.
• Tip: Make a “recaíto” base. For an authentic touch, blend a small onion, half a bell pepper, a garlic clove, and a handful of cilantro into a paste. Sauté this before adding the other aromatics for an incredible flavor foundation.
• Tip: Control the heat precisely. If you’re nervous about the scotch bonnet, use just half of it, or remove the seeds and membranes first. Remember, you can always add more heat, but you can’t take it away.
• Tip: Thicken the stew if needed. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold stew liquid. Stir this slurry back into the pot during the last 10 minutes of cooking.

FAQs

Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 and 2 on the stovetop to brown the pork and sauté the aromatics—this is key for flavor. Then, transfer everything (except the lime juice and fresh herbs) to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Stir in the lime juice and herbs just before serving.

What can I use instead of scotch bonnet pepper?
A habanero pepper is the closest substitute, offering a similar floral heat profile. If you want even less heat, a jalapeño (with seeds for more heat, without for less) will work, though the flavor will be different. You could also use ½ to 1 teaspoon of cayenne pepper, added with the other spices.

How long will leftovers keep?
This stew is a fantastic make-ahead meal. Store it in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and improve. You can also freeze it for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.

My stew is too spicy! How can I fix it?
Don’t panic! The first thing to do is remove the whole scotch bonnet if it’s still in there. Then, try stirring in a bit more coconut milk or a spoonful of plain yogurt or sour cream to tame the heat. Adding a diced potato or a can of beans can also help absorb and dilute some of the spiciness.

Can I use a different cut of meat?
Pork shoulder is ideal, but pork loin or tenderloin will not work well as they are too lean and will become dry and tough. For a different protein, chicken thighs (bone-in or boneless) are a great substitute. Brown them well and adjust the cooking time—they’ll likely be done a bit faster than the pork.