High Fructose Corn Syrup Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

High Fructose Corn Syrup Free Pork and Apple Stew

Warm, deeply savory, and just a little sweet from Granny Smith apples, this pork shoulder stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Every ingredient here is whole and unprocessed — pork, fresh vegetables, bone broth, real spices — so there's no need to squint at a label hunting for hidden sweeteners or mystery syrups. That matters more than you'd think, because corn syrup derivatives have a way of sneaking into packaged broths, condiments, and even spice blends. Here, the gentle sweetness comes entirely from the apples and a hint of Ceylon cinnamon, while fresh ginger and turmeric add warmth and depth that feel genuinely complex. A splash of apple cider vinegar at the end brightens everything and keeps the broth from tasting flat. The pork shoulder gets a proper sear before a long, low simmer, which means you end up with fork-tender, shreddable meat that practically melts into the broth. It's hearty, nourishing comfort food with nothing to second-guess.

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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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