Pork and Apple Cider Stew

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

ALSO GOOD WITH seared radicchio OR herb salad

A little bit sweet with cider and chunks of apple, this thick and hearty stew makes a truly comforting one-dish fall meal.


  • 2 pounds (910 g) pork shoulder or boneless country-style ribs, cut into 1½-inch (4-cm) pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive or vegetable oil
  • ½ onion, chopped
  • 2 cups (480 ml) apple cider
  • 3 small carrots, cut into
  • 1-inch (2.5-cm) lengths
  • 8 ounces (225 g) tiny waxy-type potatoes, or larger potatoes cut into 1-inch (2.5-cm) pieces
  • 1 apple, cored and cut into 1-inch (2.5-cm) pieces
  • 1 bay leaf



Season the pork with salt and pepper and toss the pieces in the flour to coat. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half of the pork and cook until the pieces are browned on two or more sides, about 5 minutes total. Transfer to the slow cooker and repeat with the remaining pork, in the oil left in the skillet.

Heat the remaining 1 tablespoon oil in the skillet and add the onion and a pinch of salt; cook, stirring frequently, for 2 to 3 minutes, until softened and wilted a bit, then scrape the onion into the cooker. Pour a little of the cider into the hot skillet, scraping up any browned bits, then pour the liquid into the cooker and add the remaining cider, the carrots, potatoes, apple, and bay leaf. Sprinkle with 1 teaspoon salt and several grindings of pepper. Cover and cook on low for 8 hours.


Holding the cooker lid askew, drain as much of the liquid as possible from the cooker into a skillet (the one used for browning is fine) or wide saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sauce is reduced a bit, about 5 minutes; pour the sauce back into the cooker. Season with more salt and pepper, if needed, and serve.