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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Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
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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