Country-Style Stewed Pork Meat and Rice Recipe
Hey y’all! If you’re lookin’ for a meal that’s hearty, stick-to-your-ribs good, and easy on the wallet, then pull up a chair because I’ve got just the thing for ya—my old fashioned Country-Style Stewed Pork Meat and Rice Recipe. Now, this ain’t no fancy dish, and that’s exactly why it’s so special.
It’s the kind of meal that brings back memories of Sunday suppers at Grandma’s table, where simple ingredients came together to make the most soul-satisfying food.
This recipe is all about slow stewing tender pork with onion and seasonings until it’s fall-apart good, then ladling it over fluffy white rice with that rich, flavorful broth. No frills, no fuss—just good, honest food that feeds your belly and warms your heart. Sometimes simple really is best, y’all!
And the best part? It won’t break the bank, making this old timey recipe perfect for stretching those grocery dollars without sacrificing flavor. I get it honey, I know buying groceries cost a fortune these days. You’ll love this money saving recipe! Feed a family or enjoy the leftovers for a few days.
So grab your pot, turn those burner fires on, and let’s make a meal that’ll have your family full as a tick on a hound dog and happy!
Why You’ll Love This Country-Style Stewed Pork and Rice
This humble dish makes my heart smile, y’all, and brings back so many memories of watching my grandmother cook. She would make this pork version, sometimes opting to use neck bones or country-style ribs. There was also a similar dish she made using beef instead, with a cut up roast or oxtail.
You will love this recipe because it is so easy to prepare, budget friendly, and delicious. It is also easy to switch things up with your own variations.
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Simple Ingredients, Big Flavor
Here’s what you’ll need to prepare this dish:
- Pork Shoulder Roast (Boston Butt)
- Bacon Grease or cooking oil of choice – vegetable oil, leaf lard, or tallow would all work well.
- Sweet Onion – or yellow onion or white onion, diced.
- Seasonings – Kosher salt, cracked black pepper, garlic powder, and blackened seasoning.
- Chicken Stock – or chicken broth.
- White Rice – we always use white rice for this meal, but brown rice is fine too.
Tools you may need to Prepare this Recipe
Small Dutch Oven or Heavy Pot with a Lid – Essential for slow-cooking the pork until tender.
Cutting Board & Sharp Knife – For cutting the pork into chunks and dicing the onion.
Measuring Spoons & Cups – To measure seasonings and broth accurately.
Tongs or Wooden Spoon – For flipping the pork while searing and stirring the onions.
Ladle – To scoop up the rich broth when serving over rice.
Rice Cooker or Saucepan – To cook the white rice perfectly to serve with the stewed pork.
Tips for the Best Slow-Stewed Pork
- Choose the Right Cut of Pork: country style pork ribs, pork shoulder (Boston butt) a.k.a. “pork butt”—these cuts are budget-friendly and perfect for slow cooking. The fat and marbling help keep the meat tender and juicy as it simmers. A pork loin or other pork roast are also options. You want a good fat ratio whatever your choice.
- Low and Slow: The key to fall-apart tender pork is cooking it low and slow. Simmering the meat in a flavorful broth over low heat allows the flavors to develop while making the pork melt-in-your-mouth delicious.
- Don’t Skip the Broth: The rich, savory broth is what brings this dish together! Be sure to season well with salt, pepper, garlic, and onion, and ladle a little extra over the rice when serving—it soaks up all that goodness!
How to Make Country-Style Stewed Pork and Rice
The first step is prep! Remove some of the excess fat from the pork. Pork butts usually have a lot of excess fat on one side and you don’t need that much, but do want a good fat ratio in the meat.
Cut the pork into cubes and place in a large mixing bowl then season and combine. Set aside.
Heat the Pot. In a small Dutch oven (I used my Lodge 3.6 quart pot with lid) or heavy pot with a lid, heat the bacon fat over medium-high heat until melted and shimmering.
Next, add the seasoned pork to the pot to sear the meat. Sear on all sides until browned, about 3-4 minutes per side. This locks in flavor. Cook in batches and do not over crowd the pot. Remove the pork and set it aside.
Sauté the Onion – In the same pot, add the diced onion and cook until softened, stirring occasionally (about 3 minutes). Be sure to scrape up those tasty brown bits from the bottom of the pot as the onion sautés.
Next, return the pork back into the pot and pour in the broth, making sure the meat is mostly covered.
Cover with the lid, reduce the heat to low, and let it simmer for 2-3 hours until the pork is fork-tender and the flavors have melded.
Prepare the rice a half hour or so before the meat finishes cooking. The way I cook rice for this dish is a cup or long grain rice in a pot with two cups of chicken broth or water. Cover with a lid, bring to a simmer, reduce heat to low and cook 20 minutes. Remove from heat and let sit in the covered pot until ready to serve.
Use a couple of forks to break up the meat into smaller pieces and discard any unwanted fat. Taste and adjust seasonings if necessary.
What to Serve with Southern Stewed Pork and Rice
When serving up a simple, down-home meal like Country-Style Stewed Pork and Rice, you don’t need much on the side. Keep it basic, keep it budget-friendly, and most of all, keep it delicious! Here are a few perfect pairings:
- Biscuits or Cornbread – Because no Southern meal is complete without a little somethin’ to sop up that rich, flavorful broth. We love fresh made buttermilk biscuits with stewed pork and rice.
- Fresh Green Onions – Just a few chopped on top adds a little pop of freshness and crunch. I like to peel the green onions and sere them up whole like mama used to do.
- Sliced Tomatoes – it is quite common to find a plate of tomato slices as a side to Southern meals. In the summertime, there’s nothing better than fresh, juicy tomatoes with just a sprinkle of salt.
- Chow Chow or Sauerkraut – a dollop on the side is always so delicious with savory country meals.
You don’t need much to make this meal complete. Keeping it simple is what this meal is all about.
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Country-Style Stewed Pork Meat and Rice Recipe
Ingredients
- 3½ pound Pork Shoulder Roast Boston Butt Roast
- 2 tablespoons Bacon Fat
- 1 Sweet Onion diced
- 2½ teaspoons Kosher Salt or to taste
- 1 teaspoon Cracked Black Pepper or to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Blackened Seasoning optional, but highly recommend
- 2 cups Chicken Stock or Chicken Broth
- FOR THE RICE
- 1 cup Uncooked Long Grain White Rice
- 2 cups Chicken Stock or use broth or water
Instructions
- Begin by preparing the Pork – Cut the pork into chunks, remove excess fat. Transfer the pork pieces to a mixing bowl and season well with salt, pepper, garlic powder, and blackened seasoning.
- Next, in a small Dutch oven or heavy pot with a lid, heat the bacon fat over medium-high heat until melted and shimmering.
- Cooking in batches so you do not over-crowd the pot – sear the meat – Add the pork to the hot pot and sear on all sides until browned, about 3-4 minutes per side. This locks in flavor. Remove the pork and set it aside.
- Next, sauté the Onion – In the same pot, add the diced onion and cook until softened, stirring occasionally (about 3 minutes).
- Place the pork back into the pot and pour in the stock or broth, making sure the meat is mostly covered.
- Stew Low and Slow – Cover with the lid, reduce the heat to low, and let it simmer for 2-3 hours until the pork is fork-tender and the flavors have melded.
- For the Rice: a half hour or so before the pork is done, prepare the rice by adding the rice and broth to a stock pot; cover with lid and bring to a boil, reduce heat to low and cook 20 minutes. Remove from heat and set aside. Fluff with a fork before serving.
- Next, us 2 forks to break up the meat, discarding any unwanted fat if necessary.
- Taste the broth and meat for seasonings and adjust if needed.
- Serve & Enjoy – Spoon the stewed pork and broth over hot cooked rice.
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Recipe Variations to Try
Want to switch things up?
- Serve over mashed potatoes, buttered noodles, or grits instead of rice for a Southern twist.
- Spice it up with a pinch of cayenne pepper, red pepper flakes, or hot sauce for a little heat.
- Adjust seasonings and spices to suit your personal tastes.
- Try Different Broths – Use beef broth, vegetable broth, or even a splash of soy sauce for a unique twist.
- Add Veggies – Toss in bell peppers, celery, or carrots for extra texture and nutrition.
- Add a slurry to thicken the broth to form more of a gravy if preferred.
No matter how you make it, this dish is guaranteed to be hearty, flavorful, and comforting!
If you love pork recipes, then be sure to check out more of Julia’s delicious dishes made with pork.
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Country-Style Stewed Pork Meat and Rice Recipe
Thank you for stopping by!
Well, y’all, there you have it—Country-Style Pork Meat and Rice, a simple, no-fuss meal that proves you don’t need a long list of ingredients to make something downright delicious.
This dish is all about stretching what you’ve got and making the most out of a humble cut of pork, turning it into a tender, flavorful supper that fills you up without emptying your wallet.
Serve it up hot, with plenty of that savory broth, and don’t be surprised if folks start asking for it again real soon!
Until next time, love and happy cooking!
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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