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Pork Stew with Bacon, Apples, and Prunes

Hearty, slow-simmered pork shoulder stew with smoky bacon, tart apples, sweet prunes, and cider-braised richness.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course, Stew
Cuisine: Autumn, Comfort Food, European-Inspired
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3.5-4 pounds boneless pork shoulder cut into 2-inch chunks
  • 8-10 ounces thick-cut bacon cut into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 large tart apples cored, cut into wedges
  • 1 cup pitted prunes
  • 2 cups hard apple cider
  • 3 cups chicken broth low-sodium
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • salt & black pepper to taste
  • 2 tablespoons all-purpose flour optional, mixed with water for slurry

Equipment

  • Large Dutch oven or heavy pot
  • Slotted spoon
  • Tongs
  • Wooden spoon

Method
 

  1. Dry and season pork chunks with salt and pepper.
  2. Cook bacon until crisp; remove and reserve fat.
  3. Sear pork in batches until deeply browned; set aside.
  4. Sauté onion until soft, add garlic for 1 minute.
  5. Deglaze with cider, scraping fond from pot.
  6. Add mustards, broth, thyme, bay leaves; bring to simmer.
  7. Return pork and most bacon; cover and simmer 1½ hours.
  8. Add apples and prunes; simmer uncovered 45–60 minutes.
  9. Optional: stir in flour slurry to thicken. Remove herbs.
  10. Taste, adjust seasoning, garnish and serve.

Notes

Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheats beautifully.