This Apple and Cider Pork Stew is a comforting, nutrient-packed dish perfect for weeknight dinners or meal prep.
Tender pork, fiber-rich vegetables, and naturally sweet apples combine in a lightly spiced cider and coconut sauce, delivering a balance of protein, healthy fats, and low saturated fat.
Easy, hearty, and flavorful, it’s a simple way to enjoy a wholesome, satisfying meal.
Apple and Cider Pork Stew
Equipment
- 6-quart slow cooker
- Knife and cutting board
- Small bowl for cornstarch mixture
- Whisk
Ingredients
- 2 pounds pork shoulder cut into 1-inch pieces
- 2 tablespoons olive oil or coconut oil
- 1 medium red onion chopped
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 1 pound new baby potatoes quartered or cut into wedges
- 2 sweet apples peeled, cored, and diced
- 2 cups apple cider hard cider optional
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 2 bay leaves
- ¾ cup coconut milk
- 1 tablespoon cornstarch
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients on the counter. Wash and peel the carrots and apples. Chop the red onion finely, slice the celery, and cut the baby potatoes into quarters or wedges. Dice the apples into bite-sized pieces and cut the pork shoulder into 1-inch cubes. Prepping everything in advance ensures smooth cooking and prevents any last-minute rush.
- Brown the Pork: Heat 2 tablespoons of olive oil (or coconut oil) in a large skillet over medium-high heat. Once the oil shimmers, add the pork cubes in batches, ensuring they aren’t crowded, and sear them until each piece develops a golden-brown crust. Browning the pork enhances the stew’s flavor, locking in juices for tender, succulent meat. Transfer the browned pork to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped red onion, sliced carrots, and celery. Cook over medium heat, stirring occasionally, until the onions become translucent and the vegetables start to soften, about 5–7 minutes. This step builds a flavorful base for the stew, releasing the natural sweetness of the vegetables and deepening the overall aroma.
- Assemble in the Slow Cooker: Transfer the browned pork and sautéed vegetables into a 6-quart slow cooker. AAdd the quartered baby potatoes and diced apples on top. Pour in 2 cups of apple cider and ¼ cup of apple cider vinegar, then sprinkle in the kosher salt, ground black pepper, curry powder, and cinnamon. Add the 2 bay leaves. Stir gently to combine, making sure the pork and vegetables are evenly distributed.
- Slow Cook the Stew: Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours. During this time, the pork will become incredibly tender, the vegetables will absorb the aromatic flavors, and the apples will add a subtle sweetness that balances the savory spices. Avoid lifting the lid too often, as it can extend the cooking time.
- Prepare the Coconut Thickener: While the stew is finishing, take a small bowl and pour in ¾ cup of coconut milk. Whisk in 1 tablespoon of cornstarch until fully dissolved, creating a smooth slurry. This mixture will thicken the stew and add a creamy, slightly tropical flavor that complements the cider and curry perfectly.
- Incorporate Coconut Milk: Once the pork and vegetables are tender, uncover the slow cooker. Slowly pour the coconut milk mixture into the stew while stirring gently to ensure it combines evenly. Keep the slow cooker uncovered and let the stew cook on low for an additional 15–20 minutes. This allows the sauce to thicken slightly and develop a silky, rich texture.
- Taste and Adjust Seasoning: Before serving, taste the stew carefully. Adjust the salt and pepper according to your preference. If you like a slightly sweeter flavor, you can also add a pinch of cinnamon or a small drizzle of honey. Stir well to ensure all the flavors are balanced and cohesive.
- Serve the Stew: Spoon the hot stew into bowls or over a bed of cooked rice, riced cauliflower, or your favorite grain. For added freshness, garnish with chopped parsley or a sprinkle of additional black pepper. The tender pork, flavorful vegetables, and lightly sweet apples make every bite comforting and satisfying.
- Optional Additions and Variations: If desired, add 1 cup of frozen peas or corn during the last hour of cooking for extra color, texture, and fiber. You can also substitute chicken breast or turkey for the pork for a lighter variation.The stew keeps well in the refrigerator for 3–4 days, making it perfect for meal prep or a quick reheat.
Notes
- Use bone-in or boneless pork shoulder; both work well, but bone-in adds extra flavor.
- Hard apple cider can replace regular cider for a slightly stronger, more tangy flavor.
- To save time, prep all vegetables and apples a day ahead and store in airtight containers in the fridge.
- For thicker stew, let it simmer uncovered in the slow cooker or add a touch more cornstarch slurry.
- Swap vegetables based on seasonal availability—parsnips, sweet potatoes, or turnips make great alternatives.
- Leftovers taste even better after a day, as the flavors meld together.
- Adjust curry and cinnamon to taste for milder or bolder spice notes.
Chef’s Secrets For Flavor Depth
The secret to a rich, aromatic stew lies in layering flavors from start to finish.
Browning the pork before slow cooking caramelizes the meat’s natural sugars, giving the stew a deep, savory base.
Sautéing the onions and other vegetables releases their sweetness and enhances the aromatic profile.
Using apple cider and a touch of apple cider vinegar balances the dish with mild acidity, which cuts through the richness of the pork.
Adding the coconut milk at the end creates a creamy, silky texture without overpowering the natural flavors.
Finally, don’t rush the slow cooking process; low and slow ensures tender pork and perfectly melded flavors.
Serving Suggestions For Best Enjoyment
This stew is versatile and pairs beautifully with a variety of sides.
Serve it over steamed white or brown rice for a comforting classic meal, or try it over riced cauliflower for a low-carb alternative.
Crusty bread or soft dinner rolls are excellent for soaking up the rich sauce. For extra freshness, garnish with chopped parsley or a sprinkle of freshly ground black pepper.
A simple green salad or roasted vegetables on the side adds balance and color to the plate, making each serving both satisfying and visually appealing.
Storage Tips To Maintain Freshness
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Allow it to cool to room temperature before sealing to preserve texture and flavor.
For longer storage, freeze the stew in portions for up to 3 months; use freezer-safe containers or heavy-duty freezer bags.
When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in a microwave to avoid overcooking the pork.
The flavors often improve after sitting for a day, so leftovers can be even more flavorful than the first serving.
Frequently Asked Questions
1. Can I substitute another meat for pork?
Absolutely! Chicken breast, turkey, or even beef chunks can be used in place of pork. Adjust cooking time accordingly—chicken cooks faster, while beef may need a bit longer to become tender.
2. Can I make this recipe on the stovetop instead of a slow cooker?
Yes, use a heavy-bottomed pot or Dutch oven. Brown the pork and sauté the vegetables, then simmer on low heat for 2–3 hours, stirring occasionally, until the pork is tender and the sauce is thickened.
3. Can I use regular apple juice instead of cider?
You can, but the flavor will be slightly sweeter and less tangy. Adding a teaspoon of apple cider vinegar can help replicate the cider’s acidity.
4. How can I make the stew thicker?
Mix 1–2 tablespoons of cornstarch with coconut milk or cold water and stir into the stew at the end of cooking. Let it cook uncovered for 15–20 minutes to achieve a creamy, thick consistency.
5. Can I prepare this ahead of time for meal prep?
Yes, prep all vegetables, pork, and apples in advance and store them in separate airtight containers in the fridge.
On the day of cooking, combine everything in the slow cooker. The stew also stores and reheats well, making it perfect for make-ahead meals.
