📖 Instructions

1. First things first: Prep your veggies! Peel and roughly chop 2 large onions, 4 carrots (peeled and chopped), 2 celery stalks (chopped), and 2 lbs of Yukon gold potatoes (peeled and cubed). You want everything about the same size to ensure even cooking. Don't be afraid to get a little rustic with your chopping. It adds character!
2. Next, the star of the show! Season 2 lbs of pork shoulder (cubed) generously with salt and pepper. I like to use a good quality sea salt and freshly cracked black pepper—it makes all the difference! Set aside.
3. Now for the browning (optional, but highly recommended!): Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Work in batches to avoid overcrowding, so the pork browns nicely and doesn't steam. Brown on all sides, about 5-7 minutes total. Remove from pot and set aside.
4. Sauté those veggies: In the same pot, add the chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Don't be shy with the stirring here. You want to encourage even browning and prevent sticking.
5. Deglaze that pot! (A fancy chef term for something simple): Pour in 1 cup of apple cider and scrape the bottom of the pot to loosen any browned bits. Those browned bits? Pure flavor gold, my friend. Don't let them go to waste!
6. Back to the pork!: Return the browned pork to the pot. Stir to combine. Then add 4 cups of low-sodium chicken broth (or vegetable broth for a vegetarian version), 2 large apples (peeled, cored, and chopped), 1 teaspoon of dried thyme, and 1/2 teaspoon of sage. Give it all a good mix!
7. Simmer time!: Bring the mixture to a simmer, then reduce heat to low, cover, and let it all simmer gently for at least 1.5 to 2 hours. The longer it simmers, the more tender and flavorful the pork will become. Think of it as a culinary hug for your stew.
8. Potato power!: About 30 minutes before serving, add the cubed potatoes to the stew. Make sure they're submerged in the liquid. Gently stir to incorporate them.
9. Thicken it up (optional): If you prefer a thicker stew, you can make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the stew during the last 10 minutes of cooking.
10. Taste and adjust: Taste the stew and season with additional salt, pepper, or herbs as needed. Remember, a good cook taste-tests!
11. Serve it up!Ladle the stew into bowls and garnish with fresh parsley or thyme if you're feeling fancy. Serve with crusty bread for dipping and enjoy your delicious creation!