Braised Pork Apple Stew
Cozy up with a comforting bowl of Braised Pork Apple Stew, a hearty and flavorful dish that beautifully combines tender, slow-cooked pork shoulder with the natural sweetness of tart apples. Infused with aromatic thyme, bay leaf, and a splash of dry apple cider, this stew boasts a complex, savory broth that’s thickened to perfection with a touch of butter and flour. Fresh vegetables like carrots, celery, and onions add depth, while the addition of diced apples brings a unique tangy-sweet dimension that sets this dish apart. Perfect for a chilly evening, this one-pot meal is easy to prepare and irresistibly satisfying. Serve it with crusty bread or a side of creamy mashed potatoes for an unforgettable dinner experience.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable stock
- 1 cup dry apple cider
- 3 Thyme sprigs
- 1 bay leaf
- 2 medium tart apples, peeled, cored, and diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
Season the pork shoulder with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set aside.
Lower the heat to medium and add the diced onion, sliced carrots, and chopped celery to the pot. Sauté until softened, about 5-7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the apple cider and deglaze the pot, scraping up any browned bits from the bottom.
Add the chicken or vegetable stock, thyme sprigs, and bay leaf. Stir to combine.
Return the seared pork to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 1.5-2 hours, or until the pork is fork-tender.
About 20 minutes before the stew is finished, stir in the diced apples. Let them cook until tender but not mushy.
Remove the pork from the pot and shred it into bite-sized pieces using two forks. Discard any large pieces of fat. Return the shredded pork to the pot.
Stir in the butter until melted and combined, which will add richness to the broth.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley. Enjoy with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 9079 mg | 395% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.3 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3647 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
