Bourbon Pork Stew

I stumbled upon the idea for this recipe during a weekend farmers market visit where I found the most beautiful, plump prunes and crisp local apples. I've always loved how bourbon adds complexity to savory dishes, and I thought it would pair wonderfully with pork. The first time I made it, I was blown away by how the bourbon and balsamic vinegar created this incredible sweet-and-tangy glaze that coated every piece of meat. The pork shoulder is my cut of choice because it has enough fat to stay juicy during the long cooking process, becoming so tender it practically falls apart. The bacon isn't just an addition—it's essential, providing rendered fat for browning and crispy bits that add texture to the finished dish. I love how the prunes break down slightly during cooking, adding natural sweetness and body to the sauce, while the apples hold their shape and provide bursts of freshness. The potatoes soak up all those incredible flavors, making them possibly the best part of the dish. Fresh parsley at the end brightens everything up and adds a pop of color. This is comfort food elevated—rustic yet refined, and absolutely delicious.

Why I love this recipe

This recipe holds a special place in my heart because it represents everything I love about cooking: taking simple ingredients and transforming them into something extraordinary. The bourbon adds such a unique depth—it's not boozy at all after cooking, just warmly complex and slightly sweet. I love how the balsamic vinegar brings acidity that balances the rich pork and bacon, while the prunes and apples add natural sweetness without making it cloying. It's a dish that gets better over time, so I often make it a day ahead, which also makes entertaining easier. The aroma that fills your kitchen while this simmers is absolutely intoxicating—that combination of caramelizing onions, bourbon, and herbs is irresistible. I appreciate that it's a one-pot meal that looks and tastes impressive but doesn't require constant attention. You can walk away and let it do its thing while you relax. It's also incredibly forgiving—if you need to cook it a bit longer, it only gets more tender. Every spoonful is a perfect bite with tender pork, crispy bacon, sweet fruit, and that glossy, flavorful sauce. It's the kind of recipe that makes people ask for seconds and the recipe, and that's the best compliment any cook can receive.

What You Need From Your Kitchen

• Pork shoulder: Cut into 1.5-inch cubes and pat dry before seasoning for optimal browning
• Thick-cut bacon: Chop into 1-inch pieces to render fat for cooking and add crispy texture throughout
• Bourbon: Use a mid-range bourbon you'd enjoy drinking; the alcohol cooks off, leaving rich, complex flavors
• Balsamic vinegar: Choose a good-quality aged balsamic for deeper, sweeter flavor that complements the bourbon
• Prunes: These add natural sweetness and help thicken the sauce as they break down during cooking
• Apples: Use firm varieties like Granny Smith or Honeycrisp that hold their shape when cooked
• Potatoes: Peel and cube into 1-inch pieces so they cook evenly and absorb the flavorful sauce
• Fresh parsley: Chop finely just before serving to add brightness and color contrast to the rich stew

Let's Make These Together

Crisp up the bacon

Start by cooking your chopped bacon in a large Dutch oven until it's beautifully crispy and has released all that flavorful fat. Remove the bacon and set it aside—this will be your secret weapon for added texture later. Keep that rendered bacon fat in the pot; it's liquid gold for browning your pork.

Brown the pork perfectly

Season your pork cubes generously with salt and pepper, then brown them in batches in the bacon fat over medium-high heat. Don't rush this step or overcrowd the pan—you want a deep, caramelized crust on each piece. This browning creates the foundation of flavor for your entire stew and develops that gorgeous fond on the bottom of the pot.

Create the aromatic base

Once the pork is browned and set aside, cook your onions until they're soft and sweet, then add garlic and tomato paste. The tomato paste needs a couple of minutes to caramelize, which concentrates its flavor and adds a subtle richness. This is where your kitchen starts to smell absolutely amazing.

Deglaze with bourbon magic

Pour in the bourbon and scrape up all those caramelized bits from the bottom of the pot—this is pure flavor that shouldn't be wasted. Let it simmer briefly to cook off the alcohol, then add your balsamic vinegar, broth, and seasonings. Return the pork and bacon to the pot along with the prunes, and let everything simmer low and slow until the meat is incredibly tender.

Finish with apples and potatoes

After the pork has been simmering for about 1.5 hours, add your potatoes and apples. These will soak up all the delicious sauce while staying tender but not mushy. Continue cooking until everything is perfectly tender, then remove the bay leaves, adjust your seasoning, and garnish with fresh parsley before serving in warm bowls with crusty bread on the side.

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Switch Things Up

I first made this stew on a chilly October evening when I wanted something special but comforting. I had some bourbon left from a cocktail experiment and thought, why not add it to a stew? The balsamic vinegar was a last-minute addition because I wanted more depth, and wow, what a combination! The prunes were inspired by a French dish I'd tried years ago, and they add this incredible sweetness and silkiness to the sauce. My family was skeptical about the bourbon at first, but after one taste, everyone was converted. Now it's our go-to recipe when the temperature drops. I love using thick-cut bacon because it holds up better during the long cooking time and provides those satisfying crispy bits throughout. The apples were a happy accident when I had some that needed using up, and now I can't imagine the dish without them. Sometimes I'll add a splash more bourbon at the end for an extra kick, or swap the potatoes for sweet potatoes when I'm feeling adventurous.

Perfect Pairings

This hearty stew pairs beautifully with crusty sourdough bread or warm dinner rolls to soak up the luscious sauce. For sides, consider creamy mashed cauliflower or buttered egg noodles. A simple arugula salad with a light vinaigrette cuts through the richness nicely. If you want to go all out, serve it alongside roasted Brussels sprouts with bacon or honey-glazed carrots. For beverages, the same bourbon you used in cooking makes an excellent pairing, or try a robust red wine like Cabernet Sauvignon or Malbec. A dark beer or apple cider also complements the flavors wonderfully.

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Frequently Asked Questions

→ Can I make this stew in a slow cooker?

Absolutely! After browning the bacon and pork and building the aromatic base on the stovetop, transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the potatoes and apples during the last hour of cooking to prevent them from becoming too soft.

→ What can I substitute for bourbon?

If you prefer not to use bourbon, you can substitute it with apple cider, apple juice, or additional beef broth. For a similar depth of flavor, add a splash of apple cider vinegar or a teaspoon of liquid smoke. While the flavor profile will be slightly different, the stew will still be delicious.

→ How do I store and reheat leftovers?

Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to thin the sauce. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

→ Why is my stew too thin or too thick?

If your stew is too thin, remove the lid during the last 20-30 minutes of cooking to allow excess liquid to evaporate. You can also make a slurry with cornstarch and water to thicken it quickly. If it's too thick, simply add more beef broth or water, a little at a time, until you reach your desired consistency.

→ Can I use a different cut of pork?

Pork shoulder (also called pork butt) is ideal because it has enough marbling and connective tissue to stay moist and tender during long cooking. You could use pork loin, but it's much leaner and may become dry. If using loin, reduce the cooking time significantly and monitor carefully to prevent overcooking.

→ What type of apples work best?

Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape during cooking and provide a nice contrast to the sweet prunes. Avoid soft varieties like Red Delicious or McIntosh, which will turn mushy and break down too much in the stew.

Conclusion

This Balsamic Bourbon Pork Stew is the definition of soul-warming comfort food. The combination of bourbon's smoky depth with balsamic's tangy sweetness creates a sauce that's truly extraordinary. The pork becomes melt-in-your-mouth tender after slow cooking, while the bacon adds textural contrast and the prunes and apples bring natural sweetness that balances the savory elements beautifully. It's elegant enough for dinner guests yet comforting enough for a family weeknight meal. Serve it with crusty bread to soak up every drop of that incredible sauce!