Honey Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Slow-braised pork shoulder with tart Granny Smith apples and warming spices is the kind of one-pot meal that makes the whole kitchen smell incredible. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a gentle, aromatic depth that feels almost exotic without being fussy. Searing the pork in batches first is the move that locks in that deep golden crust, and after a long, low simmer it becomes completely fork-tender and falls apart beautifully. Bone broth and a splash of apple cider vinegar round out the liquid base, adding richness and a subtle brightness that keeps the stew from feeling heavy. Many sweet-savory pork dishes rely on honey or maple syrup to balance the fruit, but here the natural tartness of the apples does all that work on its own — no sweetener needed. Fresh thyme and rosemary steep into the broth as it cooks, then get pulled out before serving so every bite is clean and fragrant. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift to finish it off.

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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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