This sweet-savory stew features tender braised pork shoulder and vegetables.

Ingreadients:

• 1 (2 1/2-pound) boneless pork shoulder (Boston Butt)
• 1 teaspoon black pepper
• 1 tablespoon kosher salt, divided
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil, divided
• 2 (15-ounce) cans fire-roasted diced tomatoes, undrained
• 4 cups unsalted chicken stock, divided
• 1 medium (10 ounce) yellow onion, roughly chopped (about 2 cups)
• 5 medium garlic cloves, finely chopped (1 1/2 tablespoons)
• 1 teaspoon dried mustard
• 1/2 teaspoon smoked paprika (optional)
• 3 cups chopped Yukon Gold potatoes (from about 3 medium (1 pound total) potatoes)
• 2 cups unthawed frozen baby lima beans (from 1 [12-ounce] package)
• 2 cups unthawed frozen sweet corn kernels (from 1 [12-ounce] package)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon  plus 1 teaspoon light brown sugar
• Hot sauce (optional)

Direction

1. Preheat oven to 325°F. Remove pork shoulder from refrigerator 30 minutes before preparing. Cut pork shoulder into 2-inch pieces. Pat dry, and sprinkle all over with pepper and 1 1/2 teaspoons of the salt. Heat butter and 1 tablespoon of the olive oil in a large high-sided ovenproof skillet or Dutch oven over medium-high. Add pork, and cook until browned on at least 3 sides, about 3 minutes per side. Pour diced tomatoes with juices and 2 cups chicken stock over pork, and bring to a simmer over medium. Cover and bake in preheated oven until very tender, about 2 hours, 30 minutes.
2. Remove from oven, and transfer pork to a large cutting board or bowl, leaving tomatoes and stock in skillet. Shred pork into chunks using 2 forks, and place back in skillet. (If making in advance, let cool completely, and transfer ingredients to an airtight container. Pork can be cooked up to 2 days in advance.)
3. Heat remaining 2 tablespoons olive oil in a large pot over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, dried mustard, and paprika (if using); cook, stirring constantly, until fragrant, about 1 minute. Add potatoes, lima beans, corn, and remaining 2 cups chicken stock; bring to a boil over medium-high. Cover and cook, stirring occasionally, until potatoes are tender, 12 to 15 minutes. Stir in cooked pork, tomatoes, and stock from skillet; add Worcestershire, brown sugar, and remaining 1 1/2 teaspoons salt, stirring until combined. Divide evenly among 6 bowls; serve with hot sauce, if desired.