When winter settles in and the days grow short, nothing satisfies quite like a rich, slow-simmered stew. This pork stew with bacon, apples, and prunes is the kind of rustic, comforting dish you might imagine served in the great stone halls of Durin’s folk — deeply savory, slightly sweet, and wonderfully warming.
Tender chunks of pork shoulder are browned and slowly braised with smoky bacon, sweet cider, fragrant thyme, and hearty broth. Fresh apples and dried prunes add natural sweetness and depth, creating a beautifully balanced stew that feels both humble and feast-worthy.
It’s the perfect cold-weather meal to serve with creamy mashed potatoes or mashed turnips, soaking up every bit of the rich, flavorful sauce.
Why You’ll Love This Stew
- Slow-braised for incredibly tender pork
- Smoky, savory flavor from crispy bacon
- Sweet balance from apples and prunes
- Hearty and comforting for winter nights
- Perfect for feeding a crowd
Key Ingredients
Pork Shoulder – A well-marbled cut that becomes melt-in-your-mouth tender when braised.
Bacon – Adds smoky richness and depth.
Hard Cider or Apple Juice – Deglazes the pan and enhances the apple flavor.
Mustards (Dijon + Grainy) – Bring tang and complexity.
Fresh Thyme – Earthy and aromatic.
Apples – Pink Lady or any firm, slightly sweet variety.
Prunes – Dried and pitted for subtle sweetness.
Chicken Broth – Forms the savory base of the stew.
How to Make Pork Stew with Bacon, Apples, and Prunes
1. Prepare the Ingredients
Trim excess fat from the pork shoulder and cut into 2-inch chunks. Pat dry and season with kosher salt.
Dice the bacon, chop the onion, and mince the garlic.
2. Brown the Pork
Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork in batches to avoid overcrowding. Once browned, remove and set aside.
Add the bacon to the pot and cook until crispy. Remove with a slotted spoon and drain. Leave about 2 tablespoons of fat in the pot.
3. Build the Flavor
Add the onion and sauté until softened, about 3–4 minutes. Stir in the garlic and cook until fragrant.
Deglaze with cider, scraping up browned bits from the bottom. Stir in both mustards, thyme sprigs, and a pinch of salt.
Return the pork (and any juices) to the pot. Add chicken broth and bring just to a boil. Reduce heat, cover, and simmer gently for 1 hour.
4. Finish the Stew
Skim excess fat from the surface. Stir in prunes and cooked bacon and simmer 15 minutes more.
Slice the apples and add to the pot. Cook another 10–15 minutes until apples are tender.
To thicken: Remove ¼ cup of braising liquid and let cool slightly. Whisk in cornstarch until smooth, then stir back into the stew. Simmer a few minutes until thickened.
Adjust salt to taste.
Serving Suggestions
Serve hot with:
- Creamy mashed potatoes
- Mashed turnips
- Rustic crusty bread
This stew is even better the next day, making it ideal for leftovers or entertaining.
Pork Stew with Bacon, Apples, and Prunes
Cook Time: 1 hour 30 minutes
Servings: 8
Ingredients
- 3½–4 lb pork shoulder, trimmed and cut into 2-inch chunks
- ½ lb bacon, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Kosher salt, as needed
- 500 ml (about 2 cups) hard cider or apple juice
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 2–3 sprigs fresh thyme
- 3 cups chicken broth
- 1 cup pitted prunes
- 2 apples, sliced
- 2 tbsp cornstarch
Instructions
- Prep: Trim pork and cut into 2-inch chunks. Pat dry and season with kosher salt. Dice bacon, onion, and mince garlic.
- Brown Pork: Heat olive oil in a large Dutch oven over medium-high heat. Brown pork in 2–3 batches until seared on multiple sides. Remove and set aside.
- Cook Bacon: Add bacon to the pot and cook until crispy. Remove with a slotted spoon and drain. Leave about 2 tablespoons of fat in the pot.
- Sauté Aromatics: Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute. Deglaze with cider, scraping up browned bits. Stir in both mustards, thyme, and a pinch of salt.
- Braise: Return pork (and juices) to the pot. Add chicken broth and bring just to a boil. Reduce heat, cover, and simmer gently for 1 hour.
- Add Prunes & Bacon: Skim excess fat if needed. Stir in prunes and cooked bacon. Simmer covered for 15 minutes.
- Add Apples: Stir in sliced apples and cook 10–15 minutes until tender. Adjust salt to taste.
- Thicken: Remove ¼ cup of hot liquid to a small bowl. Let cool slightly, whisk in cornstarch until smooth, then stir back into the stew. Simmer a few minutes until thickened.