Caffeine Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Warm, deeply savory, and just a little sweet from the Granny Smith apples, this pork shoulder stew is the kind of one-pot meal that makes the whole kitchen smell incredible. The pork is seared in coconut oil until golden, then slow-simmered with carrots, celery, onion, and fresh herbs until it reaches that fall-apart, fork-tender texture that only a long, low braise can deliver. Grated ginger, ground turmeric, and Ceylon cinnamon layer in a gentle warmth that feels complex without being fussy — and every single ingredient here is naturally free of caffeine, so there's nothing to second-guess. Bone broth and a splash of apple cider vinegar give the braising liquid a rich, slightly tangy backbone that ties the apples and pork together beautifully. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner. Finish with a handful of fresh parsley for a little brightness, and you've got a bowl that's as nourishing as it is satisfying.

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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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