Ingredients
- 2 lbs pork shoulder, cubed
- 6 slices bacon, chopped
- 2 apples, cored and diced
- 1 cup prunes, pitted
- 4 carrots, diced
- 4 potatoes, diced
- 2 cups beef or chicken broth
- 1 tablespoon fresh thyme, torn
- 1 tablespoon fresh rosemary, torn
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar (optional)
Instructions
- Brown the bacon in a large Dutch oven over medium heat until crispy, then remove and set aside.
- Sear the cubed pork shoulder in the bacon fat until all sides are golden brown.
- Add the diced carrots and potatoes, cooking for about 5 minutes.
- Mix in the apples and prunes, and cook for a few more minutes.
- Return the bacon to the pot, then pour in the broth and add herbs, salt, and pepper.
- Bring to a simmer, cover, and cook for 1.5 to 2 hours until the pork is tender.
- If desired, add apple cider vinegar just before serving.
Notes
Let the stew rest after cooking for flavors to meld. This stew freezes well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo