Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
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.