Pork Stew with Hard Cider, Pearl Onions, and Potatoes

Name: Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 30 whole 1-inch-diameter pearl onions; 5 slices thick-cut bacon; 3½ pounds boneless pork shoulder; 1 to taste Coarse kosher salt; 1 cup chopped shallots; 1 cup finely chopped parsnips; 6 teaspoons chopped fresh sage; ½ cup Calvados; 2 cups low-salt chicken broth; 1 bottle hard apple cider; 1½ pounds baby red potatoes; 2 large Granny Smith apples; 2 tablespoons butter; 2 tablespoons all purpose flour; 1 tablespoon whole grain Dijon mustard

A hearty and flavorful pork stew slow-cooked with hard apple cider, pearl onions, potatoes, and Granny Smith apples. The combination of bacon, fresh sage, and Calvados adds depth to this comforting dish.

8 servings

2 hr 40 min

Published October 4, 2025

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Ingredients

•30 whole 1-inch-diameter pearl onions
•5 slices thick-cut bacon
•3½ pounds boneless pork shoulder
•1 to taste Coarse kosher salt
•1 cup chopped shallots
•1 cup finely chopped parsnips
•6 teaspoons chopped fresh sage
•½ cup Calvados
•2 cups low-salt chicken broth
•1 bottle hard apple cider
•1½ pounds baby red potatoes
•2 large Granny Smith apples
•2 tablespoons butter
•2 tablespoons all purpose flour
•1 tablespoon whole grain Dijon mustard

Cooking Instructions

1.
Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
5 min
2.
Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
95 min
3.
Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
55 min
4.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
5 min
5.
Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

Ingredients

•30 whole 1-inch-diameter pearl onions

•5 slices thick-cut bacon

•3½ pounds boneless pork shoulder

•1 to taste Coarse kosher salt

•1 cup chopped shallots

•1 cup finely chopped parsnips

•6 teaspoons chopped fresh sage

•½ cup Calvados

•2 cups low-salt chicken broth

•1 bottle hard apple cider

•1½ pounds baby red potatoes

•2 large Granny Smith apples

•2 tablespoons butter

•2 tablespoons all purpose flour

•1 tablespoon whole grain Dijon mustard

Cooking Instructions

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.

5 min

Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.

95 min

Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.

55 min

Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.

5 min

Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.