Pork Stew (Hearty and Rich)

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  4 Bacon(112g)
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  3 lbs Pork Shoulder (Boston Butt)
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  1 tsp 1 Teaspoon Kosher Salt, Plus More To Taste
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Carrots(244g)
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  4 Garlic(12g)
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  2 tbsp Tomato Paste
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  2 2 bay leaves
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  2 Thyme, Fresh(2g)
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  0.5 tsp Paprika, Ground
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  0.5 tsp Italian seasoning
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  6 cup Low Sodium Chicken Broth
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  2 lbs Potato, Yukon Gold
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  Freshly Ground Black Pepper, To Taste
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  Parsley, Fresh
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  2 tbsp Flour, All-Purpose, White
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  2 tbsp Unsalted Butter

Instructions

1. 1Place the bacon in a large pot over medium-high heat and cook, stirring occasionally, until crispy and fat is rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate, reserving the fat in the pot.
2. 2Season the pork loin all over with salt and pepper. Working in batches to avoid crowding, add the pork to the pot with the bacon fat and cook over medium-high heat until deeply browned on all sides, about 16 minutes total. Transfer the pork to the plate with the bacon; discard excess fat from the pot.
3. 3Add the olive oil to the pot and heat over medium heat until glistening. Add the diced onion and carrots, cooking and stirring often until the onion turns translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more. Stir in the tomato paste, fresh thyme, paprika, and Italian seasoning, cooking for 1 minute over medium heat.
4. 4Return the bacon and pork to the pot along with the chicken broth and bay leaves. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 1½ hours over medium-low heat, stirring occasionally, until the pork is very tender and shreds easily with a fork.
5. 5Uncover the pot and stir in the diced potatoes and carrot pieces. Cover and simmer over medium heat for 30 minutes, stirring occasionally, until the potatoes are fork-tender and carrots are fully softened.
6. 6In a small bowl, whisk together the flour and butter to form a smooth paste. Stir the paste into the stew and simmer uncovered over medium heat for 5 minutes until the liquid thickens noticeably and coats the back of a spoon.
7. 7Divide the stew evenly into 8 airtight containers while hot. Cool to room temperature, then refrigerate for up to 5 days or freeze for up to 3 months.
8. 8When serving, reheat in a pot over medium heat, stirring occasionally, until warmed through, then garnish with fresh parsley.