Emulsifier Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Warm, deeply savory, and just a little sweet from the Granny Smith apples, this slow-simmered stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Every ingredient here is whole and straightforward — pork shoulder, fresh vegetables, bone broth, coconut oil, and a handful of spices — so there's nothing hidden to second-guess. Emulsifiers tend to sneak into packaged broths, seasoning blends, and cooking fats, but this recipe sidesteps all of that by building its flavor entirely from scratch. The pork gets a proper sear in coconut oil first, which creates that deep golden crust and a rich base for everything that follows. Turmeric, Ceylon cinnamon, fresh ginger, and a splash of apple cider vinegar layer in warmth and brightness without relying on any processed shortcuts. After a long, gentle simmer, the pork turns fork-tender and the apples melt into the broth, giving the whole stew a subtle natural sweetness that balances the savory depth beautifully. Finish with a scatter of fresh parsley and you've got a bowl that feels genuinely nourishing from the very first spoonful.

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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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