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Apple Cider Pork Stew (GF, DF)

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Apple Cider Pork Stew – Not your average stew or soup.

Apple Cider Pork Stew // One Lovely Life

Halloween is over, and my favorite part of the year begins! Thanksgiving and Christmas season is just my favorite. And even if the weather here isn’t quite fall-ish, the food in our house certainly is.

This cider pork stew may sound a bit unconventional, but pork and apples is a classic combination that takes a cozy spin here that Michael said is the best stew he’s ever eaten in his life.

Apple Cider Pork Stew // One Lovely Life Apple Cider Pork Stew // One Lovely Life
Michael said it’s the kind of stew you feel like you should be eating in a cabin, wearing flannel, in a wooden or metal bowl. The mental picture of Michael the Lumberjack eating stew makes me laugh, but it’s pretty much perfectly true. This stew gets better with time, and I thought the next day it was magic.

The amounts below are ranges. Stews and soups are pretty forgiving. If you like more carrots or fewer potatoes–feel free to switch it up!

Apple Cider Pork Stew // One Lovely Life

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Apple Cider Pork Stew (gf, df)

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5 from 1 review


I highly, highly recommend making the stew ahead of time, either in the morning or the day before, if you can. It tastes so much better with time! Feel free to use whatever pork roast you’re able to find on sale. Anything from pork shoulder to pork loin will work well. The leaner the roast, the less fat you’ll have in the stew, but whatever you use will work!


  • 11 1/2lbs pork roast, cut into 2” cubes
  • 23 slices bacon, cooked and crumbled
  • 1 onion, diced
  • 56 medium-sized potatoes, halved or quartered
  • 34 carrots, cut into wide slices (about 1 1/2c)
  • 2 Tbsp gluten free flour blend (like Arrowhead Mills GF Baking Mix), or wheat flour
  • 2 springs fresh rosemary (more, if desired)
  • 2 sprigs fresh thyme (more, if desired)
  • 23c apple cider
  • 2c water
  • 1 apple, large diced (I left the peel on)
  • 2 Tbsp dijon mustard
  • salt and pepper, to taste
  • olive oil


  1. Heat a drizzle of olive oil in a large soup pot or dutch oven over medium heat. Brown pork with a little salt and pepper. Add bacon, onion, potatoes, and carrots to the pot. Sprinkle flour over the meat and vegetables and place sprigs of rosemary and thyme on top. Pour 2c cider and water over everything. Bring to a simmer and cook 1-1 1/2 hours, or until pork is tender. Add additional cider, if needed.
  2. Add apples and dijon mustard. Simmer 15-20 minutes longer, or until apples are tender. Taste and add additional salt, pepper, or herbs as desired.


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  1. Yummy! We’re freezing today here in northern California… Well, actually the overnight temperatures dropped just below 50 and it should warm up to the mid 60’s – but this stew sounds wonderful !

  2. I love pork and apples together as well. I always serve pork chops with applesauce. Is there another spice I could use besides rosemary for this? It’s not my favorite spice (even though I use it). I have all the ingredients for this and actually need to use up my leftover pork loin. Thanks!

  3. A couple questions- Would apple juice work for the cider or would I be better off with hard cider? Regular cider sadly does not seem to exist here. Do you think this would work in a slow cooker or would the vegetables get too mushy?

    1. Juliann – Hm… I’m not sure. I think I’d say apple juice, but I’ve never worked with hard cider. The recipe I based it on uses hard cider, so you can use that for reference if you like. You may want to use a little more water than apple juice so that it’s not too sweet, but I think it would work!

  4. I just want to let you know that I’ve made this 3 times since you posted the recipe. The first time my husband literally made “MMMMmmmmmmmm” sounds the whole time he was eating! Didn’t change the ingredients at all, but rendered the bacon fat and cooked the pork in it instead of using the olive oil.

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