AIP Friendly Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Hearty, warming, and deeply satisfying, this pork and apple stew is the kind of one-pot meal that makes a restrictive healing protocol feel genuinely nourishing rather than punishing. Pork shoulder is seared in coconut oil until deeply golden, then slow-simmered with carrots, celery, onion, and tart Granny Smith apples until everything is fall-apart tender and the broth turns silky and fragrant. Fresh ginger, turmeric, and Ceylon cinnamon do the heavy lifting on flavor without any nightshades, grains, or legumes in sight — every single ingredient here is protocol-compliant straight down the list. Bone broth forms the base of the liquid, adding richness and body that you just can't fake with water alone. A splash of apple cider vinegar brightens the whole pot at the end, balancing the sweetness of the apples and the savory depth of the pork. This recipe serves four, making it a solid choice for meal prep or a cozy family dinner where everyone at the table can eat from the same pot without substitutions or workarounds.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
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1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
2 cups bone broth
1 cup water
1 tbsp apple cider vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.

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