
Hearty, warming, and built around ingredients that are naturally free of beans, lentils, peas, and other legumes, this pork and apple stew is the kind of one-pot meal that earns a permanent spot in your rotation. Pork shoulder gets a proper sear in coconut oil until deeply golden, then braises low and slow in bone broth with Granny Smith apples, carrots, and celery until it's fall-apart tender. The apples do something magical here ā they melt into the broth and add a gentle tartness that balances the richness of the pork without any sweetness feeling out of place. Ground turmeric and Ceylon cinnamon layer in warmth and depth, while fresh ginger keeps everything bright and a little lively. A splash of apple cider vinegar at the end ties the whole pot together with just enough acidity to make every bite pop. This is the kind of stew that smells incredible while it's simmering and tastes even better ladled into a deep bowl with a scatter of fresh parsley on top.
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Learn more ā4 servings












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 3ā4 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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