Wheat Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built entirely from whole ingredients, 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 deeply golden, then slow-simmered with carrots, celery, Granny Smith apples, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger — no flour, no thickeners, nothing that would trip up a wheat-free kitchen. The bone broth and apple cider vinegar create a broth that's rich and slightly tangy, while the apples break down just enough to add a subtle sweetness without turning the whole thing into a fruit dish. Because every ingredient here is naturally free of wheat, there's no swapping or substituting required — this is just a genuinely great stew that happens to work perfectly. The long, low simmer does all the heavy lifting, coaxing the pork into fork-tender, shreddable pieces that soak up every bit of that spiced broth. A handful of fresh parsley scattered over the top at the end adds a bright finish that pulls the whole bowl together.

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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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