Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes: A Comforting Fall Classic

There’s something about a warm, aromatic stew that instantly wraps you in comfort. Our Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes is a modern twist on a traditional slow-cooked pork dish. Sweet apples, rich prunes, smoky bacon, and the subtle warmth of bourbon and balsamic vinegar combine to create a savory-sweet masterpiece perfect for cozy evenings or weekend family dinners.

Whether you’re a seasoned home cook or a beginner looking to elevate your weeknight meals, this stew is approachable, flavorful, and utterly satisfying. Let’s dive into how to make it, plus tips, variations, and serving ideas.

Ingredients

• Pork & Protein
  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 6 slices bacon, chopped
• Vegetables & Fruit
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large apples, peeled, cored, and diced
  • 1 cup pitted prunes, halved
• Liquids & Flavorings
  • 1/3 cup bourbon
  • 1/4 cup balsamic vinegar
  • 3 cups chicken stock
  • 2 tablespoons tomato paste
• Herbs & Spices
  • 2 teaspoons fresh thyme leaves (or 1 tsp dried)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Instructions

1. Prepare Ingredients
   Gather all ingredients. Dice pork shoulder into uniform cubes, chop bacon, and prep apples, onion, garlic, and prunes. This ensures smooth cooking.
2. Cook the Bacon
   Heat a large Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5–6 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
3. Sear the Pork
   Increase heat to medium-high. Season pork cubes with salt and pepper. Brown the pork in batches in the bacon fat until golden on all sides, about 4–5 minutes per batch. Remove and set aside.
4. Sauté Aromatics
   Reduce heat to medium. Add olive oil if needed, then sauté onions until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
5. Deglaze with Bourbon
   Pour bourbon into the pot to deglaze, scraping up browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
6. Add Flavorings
   Stir in balsamic vinegar and tomato paste. Mix until combined and fragrant, about 2 minutes.
7. Combine Ingredients
   Return pork and bacon to the pot. Add apples, prunes, chicken stock, thyme, and bay leaf. Stir to combine, ensuring pork is submerged in liquid.
8. Simmer the Stew
   Bring stew to a gentle boil, then reduce heat to low. Cover and let simmer for 1.5–2 hours until pork is tender and flavors meld. Stir occasionally.
9. Adjust Seasoning
   Taste and add salt and black pepper as needed. Remove bay leaf before serving.
10. Serve
    Serve hot, garnished with fresh thyme. Perfect over mashed potatoes, rice, or with crusty bread to soak up the rich sauce.

Tips for Perfect Pork Stew

• Browning Matters: Don’t skip searing the pork—this builds depth of flavor.
• Slow and Steady: Low simmering ensures tender pork without drying.
• Fruit Balance: Adjust apple and prune quantity based on desired sweetness.
• Make Ahead: Stew often tastes even better the next day after flavors meld.

Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes

A hearty slow-cooked pork stew with smoky bacon, sweet apples, and plump prunes, perfect for fall dinners.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner

Cuisine: American, Autumn

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Pork & Protein

• 2 lbs pork shoulder cubed
• 6 slices bacon chopped

Vegetables & Fruit

• 1 large onion diced
• 3 cloves garlic minced
• 2 large apples peeled, cored, diced
• 1 cup pitted prunes halved

Liquids & Flavorings

• 1/3 cup bourbon
• 1/4 cup balsamic vinegar
• 3 cups chicken stock
• 2 tbsp tomato paste

Herbs & Spices

• 2 tsp fresh thyme leaves or 1 tsp dried
• 1 bay leaf
• salt and black pepper to taste
• 1 tbsp olive oil

Equipment

• Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon

Method

 

1. Gather and prep all ingredients: dice pork, chop bacon, peel and dice apples, mince garlic, and dice onion.
2. In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside.
3. Season pork with salt and pepper. Sear in batches in bacon fat until golden on all sides. Remove and set aside.
4. Sauté onions in the same pot until translucent. Add garlic and cook 30 seconds.
5. Deglaze pot with bourbon, scraping up browned bits. Simmer 2–3 minutes.
6. Stir in balsamic vinegar and tomato paste. Mix until fragrant.
7. Return pork and bacon to pot. Add apples, prunes, chicken stock, thyme, and bay leaf. Stir to combine.
8. Bring stew to a gentle boil, reduce heat to low, cover, and simmer 1.5–2 hours until pork is tender.
9. Adjust salt and pepper to taste. Remove bay leaf.
10. Serve hot over mashed potatoes, rice, or with crusty bread.

Notes

For a deeper flavor, prepare the stew a day ahead. Reheat gently before serving.

Variations

• Vegetarian Twist: Substitute pork with hearty mushrooms and tempeh; skip bacon, add smoked paprika.
• Wine Alternative: Replace bourbon with a dry white or red wine for subtle variation.
• Spice It Up: Add a pinch of chili flakes or smoked cayenne for a warming kick.

Serving Suggestions

• Ladle over creamy mashed potatoes for a traditional comfort meal.
• Serve with buttered noodles or wild rice for a cozy autumn dinner.
• Pair with a glass of medium-bodied red wine, such as Zinfandel or Merlot.

Fun Facts & Cultural Context

Braising pork with fruit is a technique found in European cuisines, particularly in French and German cooking. The combination of sweet and savory—like apples with pork—is known as “salty-sweet” balance and has been cherished in comfort foods for centuries. Bourbon, originating from Kentucky, adds a subtle caramel depth that enhances the fruit and pork harmony.

Why This Recipe Works

This recipe balances four key elements:

1. Sweetness: Apples and prunes soften the richness of pork.
2. Umami: Bacon and pork provide savory depth.
3. Acidity: Balsamic vinegar brightens flavors, preventing heaviness.
4. Aromatics: Garlic, onion, thyme, and bay leaf create a layered, aromatic profile.

This harmony ensures every bite is rich, satisfying, and perfect for chilly days.