Pork and Root Vegetable Cider-Braised Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours

Quick Ingredients

• 2 lb (907 g) boneless pork shoulder, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, cut into 1-inch chunks
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups (355 ml) dry hard cider
• 2 1/2 cups (590 ml) low-sodium chicken stock
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1 bay leaf
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp dried rosemary (or 1 tsp chopped fresh)
• 1 lb (454 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 3 medium carrots, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1 tbsp cornstarch + 1 tbsp cold water (optional thickening)
• 1 tbsp chopped fresh parsley (optional, for serving)

Do This

• Season pork with salt and pepper; toss with flour.
• Brown pork in olive oil in a Dutch oven; remove.
• Sauté onion in butter; add garlic and tomato paste.
• Deglaze with hard cider; simmer 2 minutes.
• Add stock, Dijon, vinegar, brown sugar, bay, thyme, rosemary; return pork.
• Cover and simmer 60 minutes; add potatoes, carrots, parsnips; simmer 30–35 minutes until tender.
• Adjust seasoning; optionally thicken with cornstarch slurry; rest 10 minutes and serve with parsley.

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Why You’ll Love This Recipe

• Comforting, hearty stew with big chunks of pork and root vegetables in a gently sweet cider broth.
• One-pot cooking in a Dutch oven keeps it simple and builds deep flavor.
• Balanced taste: savory herbs, a touch of tang from vinegar, and a subtle apple sweetness.
• Great make-ahead meal that tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 cloves garlic, 1 lb (454 g) Yukon Gold potatoes, 3 medium carrots, 2 medium parsnips, fresh thyme (optional), fresh parsley (optional)
• Meat: 2 lb (907 g) boneless pork shoulder
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, all-purpose flour, tomato paste, dry hard cider, low-sodium chicken stock, Dijon mustard, apple cider vinegar, brown sugar, bay leaf, dried rosemary (or fresh), cornstarch (optional)

Full Ingredients

For the pork

• 2 lb (907 g) boneless pork shoulder (also labeled pork butt), cut into 1 1/2-inch (4 cm) cubes
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

For the cider-style stew base

• 2 tbsp unsalted butter
• 1 large yellow onion, cut into 1-inch (2.5 cm) chunks
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups (355 ml) dry hard cider
• 2 1/2 cups (590 ml) low-sodium chicken stock
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1 bay leaf
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp dried rosemary (or 1 tsp finely chopped fresh rosemary)

For the root vegetables

• 1 lb (454 g) Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch (4 cm) chunks
• 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
• 2 medium parsnips, peeled and cut into 1-inch (2.5 cm) pieces

Optional thickening and finishing

• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tbsp chopped fresh parsley, for serving

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork dry with paper towels (this helps it brown well). In a medium bowl, toss the pork cubes with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 2 tbsp flour until lightly coated.

Set the pork near the stove so it’s ready to brown. While you’re at it, cut the onion and root vegetables so everything moves smoothly once cooking starts.

Step 2: Brown the pork for deep flavor

Heat a large Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in 2 batches (avoid crowding), add pork in a single layer and brown for 3–4 minutes per side, turning with tongs. You’re looking for a good golden crust, not cooked-through pork.

Transfer browned pork to a plate. If the pot looks dry, add a small drizzle of oil before starting the next batch.

Step 3: Sauté the onions, then bloom the aromatics

Reduce heat to medium. Add 2 tbsp unsalted butter. Once melted, add the onion chunks and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant. Add 2 tbsp tomato paste and stir constantly for 1 minute to cook off its raw edge and deepen its sweetness.

Step 4: Deglaze with hard cider and build the broth

Pour in 1 1/2 cups (355 ml) dry hard cider. As it bubbles, scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to reduce slightly.

Stir in 2 1/2 cups (590 ml) chicken stock, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar. Add the bay leaf, thyme, and rosemary.

Step 5: Braise the pork until starting to turn tender

Return the browned pork (and any juices on the plate) to the pot and stir. Bring the stew to a gentle simmer over medium-high heat, then reduce to low to maintain a steady, lazy simmer.

Cover with a lid slightly ajar and simmer for 60 minutes, stirring every 15–20 minutes. Keep the heat low enough that it doesn’t boil hard; gentle heat helps pork shoulder turn tender and juicy.

Step 6: Add the root vegetables and finish cooking

Add the potatoes, carrots, and parsnips. Stir well so everything is submerged as much as possible. If needed, add an extra splash of stock or water (up to 1/2 cup) so the vegetables are mostly covered.

Cover again (lid slightly ajar) and simmer for 30–35 minutes, stirring once or twice, until:

• The potatoes are tender when pierced with a fork
• The carrots and parsnips are soft but not mushy
• The pork is very tender (it should yield easily when pressed with a spoon)

Step 7: Adjust, optionally thicken, and serve

Turn off heat. Remove and discard the bay leaf. Taste the broth and adjust with additional salt and pepper as needed. If you want a slightly thicker, glossy stew:

In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Bring the stew back to a gentle simmer over medium heat and slowly stir in the slurry. Simmer for 2–3 minutes until the broth thickens slightly.

Let the stew rest off heat for 10 minutes to settle and taste even better. Ladle into bowls and finish with 1 tbsp chopped parsley if you like.

Pro Tips

• Choose dry hard cider: Dry or “semi-dry” cider gives apple flavor without making the stew cloying. Avoid very sweet cider.
• Don’t rush the browning: The crust on the pork creates the stew’s backbone flavor. Brown in batches and let it sit long enough to color.
• Cut vegetables evenly: Keeping potato, carrot, and parsnip pieces similar in size helps them finish at the same time.
• Keep it at a gentle simmer: A hard boil can make pork tougher and break vegetables down too quickly.
• Control sweetness at the end: If your cider is a little sweeter than expected, add an extra 1–2 tsp apple cider vinegar to balance.

Variations

• Herby cider stew: Add 1 tbsp chopped fresh sage with the thyme, or swap rosemary for 1/2 tsp dried marjoram.
• Apple-forward version: Add 1 large Granny Smith apple, peeled and cut into 1-inch chunks, with the root vegetables for a soft tart note.
• Stovetop to oven braise: After Step 4, cover and braise in a 325°F (163°C) oven for the same times (about 60 minutes before vegetables, then 30–35 minutes after).

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the pork and vegetables are hot throughout (about 10–15 minutes), adding a splash of stock or water if it has thickened.

For make-ahead: cook the stew completely, cool, and refrigerate overnight. The flavor improves by day 2. If freezing, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 520 calories, 33 g protein, 26 g fat, 38 g carbohydrates, 6 g fiber, 11 g sugars, 820 mg sodium.