Pecan Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built on nothing but whole ingredients, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Pork shoulder gets a proper sear in coconut oil before slow-simmering with Granny Smith apples, carrots, celery, and bone broth until everything is fall-apart tender and deeply savory. Fresh ginger, turmeric, and Ceylon cinnamon weave through the broth in a way that feels both comforting and a little unexpected — earthy and fragrant without being overpowering. The apple cider vinegar adds a subtle brightness that keeps the richness of the pork in check, and the fresh thyme and rosemary do quiet but essential work in the background. Because every ingredient here is straightforward and easy to verify, there's no need to scan labels or worry about hidden nut-based additives sneaking into your bowl. It's the kind of recipe that rewards patience — the longer simmer is what transforms the pork shoulder into something genuinely luxurious. Finish with a handful of fresh parsley and you've got a stew 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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