Paleo Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

There is something deeply satisfying about a slow-simmered stew that fills the kitchen with warm, spiced aromas, and this one delivers on every level. Pork shoulder is seared until deeply golden in coconut oil before being braised low and slow with carrots, celery, and tart Granny Smith apples until it practically falls apart at the touch of a spoon. The combination of fresh ginger, turmeric, and Ceylon cinnamon gives the broth a gentle, layered warmth that feels both nourishing and a little unexpected. Bone broth forms the backbone of the liquid, adding richness and body without any need for flour or starch to thicken things up — which is exactly what makes this stew work so well for grain-free eating. A splash of apple cider vinegar brightens everything at the end and keeps the flavors from feeling heavy. Fresh thyme and rosemary steep into the pot as it simmers, so the whole dish tastes like it took far more effort than it actually did. Scatter some parsley over the top before serving and you have a bowl that looks as good as it tastes.

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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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