Gut Friendly Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Slow-cooked pork shoulder and sweet-tart Granny Smith apples might sound like an unlikely pairing, but together they create a stew that is deeply savory, gently sweet, and impossibly comforting. The pork is seared until golden before a long, low simmer in bone broth — a liquid that brings natural collagen and richness to the pot without any processed additives. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and anti-inflammatory depth, while apple cider vinegar adds a subtle brightness that helps round out the whole bowl. Carrots, celery, and onion round out the base with fiber-rich vegetables that soften beautifully into the broth over the long cook time. Coconut oil handles the searing, keeping the fat sources clean and straightforward from start to finish. Everything here is whole-food and intentional — no fillers, no thickeners, just ingredients that work hard and taste even better. A scatter of fresh parsley at the end keeps it 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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