Rye Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Hearty, warming, and deeply satisfying, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Chunks of boneless pork shoulder are seared until golden, then slowly braised with Granny Smith apples, carrots, celery, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger — a combination that sounds unexpected but tastes absolutely right. The apples soften into the broth and add a gentle tartness that balances the richness of the pork beautifully. Bone broth and a splash of apple cider vinegar give the liquid real depth and a subtle brightness that keeps every spoonful interesting. Every ingredient here is naturally free from rye and any grain-based thickeners or fillers, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from the start. The long, low simmer does all the heavy lifting, leaving the pork fork-tender and the vegetables perfectly cooked without any fuss. Finish with a scatter of fresh parsley and you've got a bowl that feels both nourishing and genuinely special.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
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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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