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Balsamic Bourbon Pork Stew with Bacon, Apples & Prunes

A rich, hearty pork stew with smoky bacon, tender apples, sweet prunes, and a luxurious balsamic bourbon sauce — perfect for cozy dinners or fall and winter gatherings.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Course: Main Dish, Stew
Cuisine: American, Autumn, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Meat & Bacon
  • 2 lbs pork shoulder cut into cubes
  • 6 slices thick-cut bacon chopped
Aromatics
  • 2 medium onions sliced
  • 4 cloves garlic minced
Fruits
  • 2 apples sliced, Honeycrisp or Gala
  • 1 cup prunes halved
Liquids & Flavorings
  • 1/2 cup bourbon
  • 1/3 cup balsamic vinegar
  • 2 cups chicken broth
  • 1 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 1 tsp dried thyme or 2 tsp fresh
  • 1 bay leaf
Seasoning
  • Salt and black pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Cook bacon in a large Dutch oven until crisp; remove and set aside.
  2. Season pork with salt and pepper; brown in bacon fat until caramelized. Remove and set aside.
  3. Sauté onions in the pot until softened, then add garlic and cook 1 minute.
  4. Stir in tomato paste and cook another minute.
  5. Deglaze the pot with bourbon, scraping up browned bits.
  6. Add balsamic vinegar, chicken broth, Dijon mustard, thyme, bay leaf, bacon, and browned pork. Bring to a simmer.
  7. Cover and simmer on low heat for 1.5–2 hours, until pork is tender.
  8. Add sliced apples and prunes during the last 20–25 minutes of cooking.
  9. Adjust seasoning with salt and pepper to taste, remove bay leaf, and serve warm.

Notes

Serve with mashed potatoes, buttered noodles, or crusty bread. The stew improves in flavor if left to rest overnight.