Whole 30 Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Few things hit harder on a cold evening than a deeply savory stew that practically cooks itself while you go about your day. Pork shoulder gets seared until golden and then slow-simmered with carrots, celery, and Granny Smith apples until it's fall-apart tender — the kind of texture that makes you want to eat straight from the pot. The apple cider vinegar adds a subtle brightness that keeps the richness in check, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without tipping into sweetness. Bone broth forms the base, so every spoonful is genuinely nourishing and packed with body. Sticking to a whole-food reset doesn't mean sacrificing comfort food, and this stew is proof — every single ingredient is clean and compliant without any swaps or workarounds required. Coconut oil handles the searing, the broth is naturally rich, and the herbs are fresh, so there's nothing to second-guess on the label front. Finish it with a handful of chopped parsley and you've got a bowl that looks and tastes like it took serious effort, even though the pot does most of the work.

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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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