Pork Cider Stew
Warm up your kitchen with the comforting aromas of Pork Cider Stew, a hearty and flavorful dish perfect for cozy nights. This rustic recipe combines tender, slow-simmered pork shoulder with a medley of vegetables like carrots, celery, and potatoes, all bathed in a rich broth enhanced by the sweet tang of apple cider and the savory depth of chicken stock. Lightly seasoned with fresh thyme, Dijon mustard, and aromatic bay leaves, this one-pot meal is a perfect balance of sweet and savory. Perfect for fall or winter, this stew is easy to prepare in a Dutch oven and pairs beautifully with crusty bread or creamy mashed potatoes. Ideal for serving a crowd, it’s a wholesome, soul-warming meal your family will request again and again.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 large, peeled and sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and cubed potatoes
- 2 cups apple cider
- 2 cups chicken stock
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 tablespoon dijon mustard
- 2 tablespoons, chopped parsley
Instructions
Season the pork shoulder with salt and pepper, then dust it lightly with flour.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until it is golden brown, about 8-10 minutes. Remove the pork from the pot and set aside.
In the same pot, reduce heat to medium and add the diced onions. Cook until softened, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, allowing the vegetables to begin to soften.
Deglaze the pot by pouring in the apple cider and scraping the bottom to release any browned bits.
Add the chicken stock, bay leaves, thyme, and dijon mustard. Stir well to combine.
Return the seared pork to the pot. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreddable.
Remove the bay leaves and discard them. Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley before serving.
Serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 82.1 g | ||
| Protein | 264.6 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 9191 mg | 196% | |
*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.
