Slow Cooker Savory Pork and Apple Cider Stew

• 2 pounds boneless pork shoulder, cut into 1.5-inch cubes
• 2 large apples (such as Honeycrisp or Fuji), cored and sliced
• 4 medium carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups low-sodium apple cider
• 1 cup low-sodium chicken broth
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the pork cubes dry with paper towels. Season generously with salt and pepper.
2. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Working in batches if needed, brown the pork cubes on all sides until golden (about 3-4 minutes per batch). Transfer browned pork to the slow cooker.
3. Sprinkle flour over the browned pork in the slow cooker and toss gently to coat evenly. This will help thicken the stew later.
4. Add the diced onion, minced garlic, chopped carrots, celery, and sliced apples into the slow cooker.
5. Pour in the apple cider and chicken broth. Add fresh thyme leaves and bay leaf. Stir gently to combine all ingredients.
6. Cover and cook on low for 6 hours, or on high for 3-4 hours, until pork is tender and vegetables are soft.
7. Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
8. Serve warm, garnished with fresh chopped parsley alongside crusty bread or creamy mashed potatoes for a complete comforting meal.

Chef tips

• For thicker stew, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
• If you don’t have apple cider, substitute with white grape juice mixed with a tablespoon of apple cider vinegar for acidity.
• Add a splash of heavy cream or sour cream at the end of cooking for a richer, creamier texture if desired.
• Use a slow cooker liner for easy cleanup, especially when cooking flour-coated meat.