Meaty, cozy, and satisfying! My pork cider stew is full of tender pork shoulder, sweet cider and prunes, salty bacon, and a touch of cream. Serve over mashed potatoes for the perfect dinner to enjoy by the fire.
It’s chilly and wintry and a great time to enjoy some comfort food. So let’s put some stew in the oven and sit by the fire.
This pork stew was inspired by several recipes I’ve had over the years along with a recent visit to a recipe for Pork, Bacon, and Mushroom Stew.
Wanting a stew which was less rich and with fewer (as in no 😉 ) mushrooms, I played with the idea, moving to mostly shoulder with a little bacon and playing up the flavor of the pork with plenty of white onions and prunes.
A few recipe tests later and I had it! A not too rich, easy pork cider stew for Sunday dinner.
What do you need?
- Pork Shoulder – You’re going to want about 2 1/2 pounds of well trimmed meat cut into cubes.
- Bacon – A few slices of thick cut.
- Onion/Garlic – Two or even three onions plus some garlic.
- Liquids – A combo of cider and stock.
- Seasoning – Mustard long with a mix of fresh herbs.
- Prunes – Cut in half.
- Cream – Just enough to infuse the recipe.
How do you make this?
To make pork cider stew brown shoulder and bacon then cook together with onions, cider, and stock until tender. And prunes and cream and simmer for another 30 minutes.
Start by crisping up the bacon and then browning the shoulder in the fat. Move both to a bowl before starting the next bit.
Now add the onions to the pot and let them soften and caramelize a bit. Stir in the garlic and then the flour.
Add the liquids and seasonings and bring to a simmer. Now put the pot in the oven and let it cook for a couple of hours. When you take it out the pork should be tender. If not give it another 30 minutes.
Add the prunes and cream and let the stew cook for another 30 minutes. Adjust the seasonings and enjoy over mashed potatoes or the bae of your choice.
If you try my recipe for Pork Cider Stew, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Creamy Pork Cider Stew
- 2-3 slices thick cut bacon
- 2 1/2 lb trimmed pork shoulder, cut into 1 inch cubes
- 2 large white onions, sliced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 cloves garlic, sliced
- 1/4 cup flour
- 1/4 cup bourbon
- 2 cups low or no sodium chicken stock
- 2 cups apple cider
- 1 tbsp dijon mustard
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 cup chopped pitted prunes
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Move a rack to the lower middle position and heat oven to 325F.
- In a large oven safe Dutch oven, saute bacon over medium low heat until the fat is rendered and bacon is crisp. Remove bacon to a bowl.
- Increase heat to medium high. Add pork in 2-3 batches to bacon fat and saute until browned, 5 minutes per batch. Transfer each batch to the bowl.
- Lower heat again and add onion and garlic along with salt and pepper. Gently saute until soft and slightly browned, 8-10 minutes.
- Sprinkle in flour and mix well. Cook for 3-4 minutes, stirring frequently.
- Pour in bourbon and bring to a bubble. Then add stock and cider. Bring back to a bubble, stirring frequently.
- Stir in mustard, rosemary, and thyme. Then add back in bacon and pork.
- Cover and put in oven. Braise for 1 1/2 - 2 hours. Remove lid and add prunes and cream. Braise for another 30 minutes.
- Take out of the oven and check the seasonings. Then stir in parsley and serve.
- Prunes: You can use other dried fruits such as dates and figs.
- Pork Shoulder: Other fatty cuts such Boston Butt can be used in place of the shoulder. Skip very lean cuts like loin.
- Serving: This stew is wonderful over polenta or mashed potatoes.