Beef Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Tender pork shoulder, sweet-tart Granny Smith apples, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger come together in a deeply satisfying stew that feels both rustic and a little unexpected. The whole thing is built entirely around pork, so there's no beef in sight — not in the broth, not in the fat used for cooking, not anywhere. Coconut oil handles the searing, and a good bone broth keeps the base rich without relying on any beef-derived stock. Searing the pork in batches first is the move that gives this stew its deep, golden color and that savory backbone that carries through every bite. The apples soften into the broth as it simmers low and slow, adding a gentle sweetness that plays beautifully against the warm spices and the brightness of apple cider vinegar. After an hour and a half on the stove, the pork becomes fall-apart tender and practically melts into the vegetables. A scatter of fresh parsley at the end keeps things feeling bright and fresh right before it hits the table.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
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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