Ingredients:
For the Stew:
2 lbs pork shoulder, cut into 1.5-inch cubes
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 apples, peeled and chopped
2 cups apple cider
2 cups chicken broth
2 tablespoons Dijon mustard
1 teaspoon dried sage
1 teaspoon dried rosemary
1 cup carrots, sliced
1 cup potatoes, peeled and cubed
Instructions:
Prepare the Pork:
Season the pork cubes with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches, then remove and set aside.
Cook the Aromatics:
In the same pot, add onions and cook until softened, about 5 minutes. Stir in garlic and cook for another 1-2 minutes.
Build the Stew Base:
Add apples to the pot and cook for 3 minutes. Pour in apple cider, chicken broth, Dijon mustard, sage, and rosemary. Bring to a boil.
Simmer the Stew:
Return the pork to the pot. Reduce heat to low, cover, and simmer for 1.5 hours.
Add Vegetables:
Add carrots and potatoes to the pot. Continue to simmer for another 30-45 minutes, or until the pork and vegetables are tender.
Serve:
Adjust seasoning with salt and pepper. Serve the stew hot, with crusty bread or over rice for a comforting meal.