Pork, Cranberry, & Cider Stew

Serves 4 – 6

2 tablespoons olive oil
2 1/2 pounds pork shoulder, trimmed and cubed
1 large onion, diced fine
2 celery stalks, diced fine
4 garlic cloves, minced
1 tablespoon thyme leaves, minced
3 tablespoons all-purpose flour
1 cup cider
4 cups chicken stock
2 bay leaves
1 tablespoon Dijon mustard
Zest of 1 orange, grated on a microplane
1 pound medium carrots, peeled and sliced
2 cups fresh cranberries
1 pound baby potatoes
1/4 cup minced flat-leaf parsley, divided
Juice of 1/2 lemon
Sea salt and cracked black pepper

Heat a high-sided pan (or pot) over medium-heat, and pour in the olive oil. Season the pork with salt and pepper, then brown all over. Remove and set aside. Add the onion, celery, a good pinch of salt, and cook until softened, 5 – 7 minutes. Add the garlic and thyme, and cook for 1 minute, then add the flour and stir well to coat the veggies entirely. Deglaze with your cider, then add the stock, browned pork, bay leaves, Dijon, orange zest, a pinch of salt and pepper, then bring to a simmer and cook until the pork is just starting to become fork tender, about 1 hour.

Add the carrots, cranberries, and potatoes, then return to a simmer and cook until the veggies are fork tender and the pork is perfectly done. Stir in the parsley, and adjust seasoning as necessary.

Plate up, then top with cracked black pepper, a squeeze of lemon, and serve. Delicious!