Drunken Pork Stew Pressure Canning Recipe

Drunken Pork Stew pressure canning recipe is a bold and hearty meal in a jar, made with a rich tomato base, tender pork, red wine, and fragrant herbs. Perfect for cozy nights, this pressure canning recipe lets you preserve the deep, savory flavors of fall and enjoy them year-round. And not to worry, if you do not cook with wine, you may simply add more tomato juice or substitute beef broth for the wine.

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By Diane Devereaux | The Canning Diva®
Last updated: September 22, 2025

Why You’ll Love This Stew

When I was working on my cookbook, The Complete Guide to Pressure Canning, I had so much fun experimenting with using beer, wine and liquor in my recipes. One of my favorite fall stews is my Drunken Pork Stew canning recipe. Starting with a rich flavored tomato base, red wine and a blend of delicious herbs, it is the perfect blend of wholesome warmth on a blistering cold or rainy, dreary day.

Do you love tomato juice? Feel free to use your homemade tomato juice, or store-bought. Enhance the stew’s depth by choosing a spicy flavored tomato juice, or your own home canned tomato juice. As for which wine to choose, use a red wine you would normally drink. Don’t use cooking wine – it will ruin the flavor of the stew.

What makes this stew truly special is its versatility. The combination of tender pork, rich tomato, and bold red wine creates a flavor profile that feels both comforting and elevated. It’s hearty enough to stand alone as a meal in a bowl, but it also adapts beautifully when served over creamy mashed potatoes, rustic pasta, or paired with crusty bread for dipping. Plus, pressure canning ensures you’ll have this ready-to-heat comfort food on hand all year long—perfect for busy weeknights, last-minute company, or those times when only a soul-warming stew will do.

Drunken Pork Stew Canning Recipe

Makes about 4 quarts or 8 pints

This stew has become one of my favorites for its deep, rich flavor and thick tomato base. Blending tomato juice with red wine elevates the pork, while the delicious blend of herbs and spices enhances its depth. Heat this stew and serve as-is, or thicken it to serve on a bed of orzo, thick pasta noodles, or mashed potatoes.

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds boneless pork shoulder or loin, cut into 1-inch chunks
• 2 medium onions, diced (1 cup)
• 4 large carrots, cut into 1/2-inch rounds (2 1/2 cups)
• 4 medium Roma tomatoes, diced (2 cups)
• 5 garlic cloves, minced
• 1 1/2 tablespoons dried oregano
• 1 tablespoon brown sugar
• 1 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 3 1/2 cups red wine (I use Cabernet)
• 3 1/2 cups tomato juice
• 2 bay leaves

Instructions

1. In a stockpot, heat 1 tablespoon of oil and working in batches, brown the pork until it is lightly browned. About 3 to 5 minutes per batch. Be sure not to cook the pork, we are only browning the surface. Use the remaining olive oil to finish browning the remaining pork and set aside in a bowl.
2. Using the same stockpot, add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 8 minutes on medium heat, or until the onions are translucent.
3. Add the wine, tomato juice, and pay leaves, and increase heat to medium-high and bring to a boil. Reduce heat to low and cook for an additional 10 minutes. Add the pork to the stockpot, mix well and cook for an additional 2 minutes. Remove the bay leaves and discard.
4. Using a ladle and slotted spoon, fill each jar three-quarters full with the stew mixture. Be sure to evenly distribute a ratio of meat and vegetables into each jar. Next, ladle the hot stew liquid into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional liquid if necessary to maintain the 1-inch headspace.
5. Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
6. Process in a pressure canner at 10 PSI or according to your elevation or canner type. Quarts process for 90 minutes and pints for 75 minutes.

Ingredient Tip: If you love the flavor of bay leaf in your stew, you may omit it from the recipe and add 1 bay leaf to each jar prior to packing the jar with the stew. The amazing flavors emitted from the bay leave during processing and storage is truly divine.

Drunken Pork Stew

Recipe by The Canning Diva

5.0 from 1 vote

Servings

4 quarts or 8 pints

servings

Prep time

30

minutes

This stew has become one of my favorites for its deep, rich flavor and thick tomato base. Blending tomato juice with red wine elevates the pork, while the delicious blend of herbs and spices enhances its depth. Heat this stew and serve as-is, or thicken it to serve on a bed of orzo, thick pasta noodles, or mashed potatoes.

Ingredients

US Metric

• 2 tablespoons 2 olive oil, divided

• 2 pounds 2 boneless pork shoulder or loin, cut into 1-inch chunks

• 2 medium 2 onions, diced (1 cup)

• 4 large 4 carrots, cut into 1/2-inch rounds (2 1/2 cups)

• 4 medium 4 Roma tomatoes, diced (2 cups)

• 5 5 garlic cloves, minced

• 1 1/2 tablespoons 1 1/2 dried oregano

• 1 tablespoon 1 brown sugar

• 1 teaspoon 1 nutmeg

• 1/2 teaspoon 1/2 cayenne pepper

• 3 1/2 cups 3 1/2 red wine (I use Cabernet)

• 3 1/2 cups 3 1/2 tomato juice

• 2 2 bay leaves

Instructions

• In a stockpot, heat 1 tablespoon of oil and working in batches, brown the pork until it is lightly browned. About 3 to 5 minutes per batch. Be sure not to cook the pork, we are only browning the surface. Use the remaining olive oil to finish browning the remaining pork and set aside in a bowl.
• Using the same stockpot, add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 8 minutes on medium heat, or until the onions are translucent.
• Add the wine, tomato juice, and pay leaves, and increase heat to medium-high and bring to a boil. Reduce heat to low and cook for an additional 10 minutes. Add the pork to the stockpot, mix well and cook for an additional 2 minutes. Remove the bay leaves and discard.
• Using a ladle and slotted spoon, fill each jar three-quarters full with the stew mixture. Be sure to evenly distribute a ratio of meat and vegetables into each jar. Next, ladle the hot stew liquid into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional liquid if necessary to maintain the 1-inch headspace.
• Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
• Process in a pressure canner at 10 PSI or according to your elevation or canner type. Quarts process for 90 minutes and pints for 75 minutes.

Notes

• Ingredient Tip: If you love the flavor of bay leaf in your stew, you may omit it from the recipe and add 1 bay leaf to each jar prior to packing the jar with the stew. The amazing flavors emitted from the bay leave during processing and storage is truly divine.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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