Step 1

Trim any excess fat from the pork shoulder. Cut the pork shoulder into 2-inch chunks and pat dry. Cut the bacon into strips or cubes and set aside. Dice the onion and mince the garlic.

Step 2

Heat a large braiser or Dutch oven over medium high heat. Season the pork pieces with kosher salt. Add the oil to the pan and when it's hot, begin to brown the pork in batches. Cook the pork in 2 to 3 batches until it browns on several sides.

Step 3

After the pork is browned, add the bacon to the braiser and sauté until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel to drain. Spoon off all but 2 tablespoons of the fat in the braiser.

Step 4

Add the onions to the braiser and sauté over medium heat for about 3 to 4 minutes until softened. Add the garlic and cook for another minute until fragrant. Deglaze the pan with the cider and bring to a simmer. Add both the Dijon and grainy mustard along with the thyme sprigs and 1/2 tsp kosher salt.

Step 5

Return the pork to the braiser along with any accumulated juices. Add the broth and bring the liquid just to a boil. Reduce the heat, cover, and allow to simmer gently on low for 1 hour.

Step 6

Skim any excess fat off the braising liquid. Add the prunes and cooked bacon to the stew and continue to simmer, covered, on low for 15 minutes. Quarter the apples and then cut into slices. Add the apples slices and cook for another 10 to 15 minutes until they are tender. Taste the stew, adding more kosher salt if needed.

Step 7

Spoon out about 1/4 cup of the braising liquid into a small bowl and let cool briefly. Whisk the cornstarch into the reserved liquid until there are no lumps. Stir the cornstarch slurry into the stew. Cook for another couple of minutes until the stew is thickened.

Step 8

Serve this pork stew with a hearty side such as creamy mashed turnips or potatoes and enjoy!