No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peposo (Peppery Pork Stew)

When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.

  • Servings: 8
Peposo (Peppery Pork Stew)

Source: Martha Stewart Living, October 2009


  • 1/4 cup whole black peppercorns
  • 1 bone-in pork shoulder (6 to 7 pounds)
  • 20 garlic cloves, halved
  • 6 rosemary sprigs
  • 2 bottles (750 milliliters each) full-bodied red wine, such as Chianti
  • Coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1 loaf crusty bread, sliced, for serving


  1. Coarsely grind peppercorns with a large mortar and pestle, or with the bottom of a heavy skillet. Make twenty slits, each 1/2 inch deep and 1/2 inch wide, over pork's surface using a sharp paring knife, and insert a garlic half into each. Pat both sides of pork with ground peppercorns, and place, fat side up, in a large bowl. Add remaining garlic, the rosemary, and red wine. Cover, and refrigerate overnight (up to 1 day).

  2. Preheat oven to 300 degrees. Remove pork from marinade, reserving marinade. Pat pork shoulder dry with paper towels, and season with 4 teaspoons salt. Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear pork, fat side down, until golden brown. Flip pork, add reserved marinade, and bring to a simmer. Transfer to oven, and cook until meat is tender and falling off the bone, about 5 hours.

  3. Remove pork from Dutch oven, and pull apart meat; discard bone. Skim fat from surface of broth, and season with salt. Serve pork with some broth and crusty bread.


Reviews (0)

Related Topics