Bourbon Pork Stew

I'll never forget the first time I encountered a bourbon-braised pork dish at a farm-to-table restaurant in Kentucky. The chef had created something magical—pork so tender it melted on your tongue, bathed in a sauce that was simultaneously sweet, tangy, and deeply savory. I became obsessed with recreating that experience at home. After numerous experiments, I developed this recipe that captures that same magic. The key is browning the pork and bacon first to build flavor, then deglazing with bourbon to lift all those caramelized bits from the pan. The balsamic vinegar adds acidity and a subtle sweetness that complements the fruit beautifully. What makes this stew special is how the apples and prunes break down during cooking, naturally thickening the sauce while adding complex sweetness. The prunes especially add an almost wine-like depth that makes people wonder what your secret ingredient is. Every time I make this, my kitchen smells like a cozy restaurant, and I'm transported back to that first magical meal in Kentucky.

Why I love this recipe

This recipe holds a special place in my heart because it's proof that comfort food can be sophisticated without being complicated. I love how the bourbon adds warmth without tasting boozy—the alcohol cooks off, leaving behind rich, complex flavors that make this stew taste like it came from a high-end bistro. The bacon brings smokiness and a subtle crunch in some bites, while the prunes and apples create this beautiful sweet-savory balance that keeps every spoonful interesting. I also appreciate how forgiving this recipe is—it's one of those dishes that's actually hard to mess up because the long, slow cooking melds everything together beautifully. Whether I'm serving it to dinner guests or making it for meal prep, it never fails to impress. Plus, it makes my house smell absolutely incredible for hours. There's something deeply satisfying about opening the oven and seeing that bubbling, glossy stew, knowing that minimal effort yielded maximum flavor. It's become my go-to recipe when I want to feel like a kitchen rock star without actually spending all day cooking.

What You Need From Your Kitchen

• Pork shoulder: Cut into 2-inch chunks and pat dry before browning for best searing
• Thick-cut bacon: Chop into bite-sized pieces for rendering and added smoky flavor
• Bourbon: Use a mid-range quality bourbon for deglazing and adding depth
• Balsamic vinegar: Provides tangy sweetness and helps tenderize the meat
• Apples: Peel and cube into 1-inch pieces; Granny Smith or Honeycrisp work best
• Prunes: Use pitted prunes for sweetness and natural thickening of the sauce
• Beef broth: Low-sodium preferred so you can control the saltiness

Let's Make These Together

Brown Your Proteins

Start by crisping up that bacon in your Dutch oven—this creates the flavorful fat base for everything. Once the bacon is golden and crispy, remove it and brown your seasoned pork chunks in batches. Don't crowd the pan; give each piece space to develop that gorgeous caramelized crust. This step is crucial for building layers of flavor that make this stew exceptional.

Build Aromatic Foundation

Sauté your onions in the rendered bacon fat until they're soft and sweet, then add garlic and tomato paste. Let that tomato paste cook for a couple minutes—it'll darken and intensify, adding rich umami depth to your stew. These aromatics form the backbone of your sauce.

Deglaze with Bourbon

Pour in that bourbon and watch the magic happen as you scrape up all those delicious browned bits stuck to the bottom of your pot. This is called deglazing, and it's where tons of flavor lives. Let the bourbon simmer briefly to cook off the harsh alcohol while keeping all that complex flavor.

Combine and Braise Low

Add your balsamic vinegar, broth, herbs, pork, bacon, apples, and prunes. Give everything a good stir, bring it to a simmer, then cover and let your oven do the work. The low, slow heat transforms tough pork into melt-in-your-mouth tenderness while the fruit breaks down into a naturally thickened, glossy sauce.

Final Touch

After braising, check your sauce consistency and seasoning. If it's thin, a quick simmer on the stovetop will concentrate those flavors. Finish with fresh parsley for a pop of color and brightness that balances all that rich, savory goodness.

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Switch Things Up

I first made this stew on a particularly chilly autumn evening when I had some bourbon left over from a cocktail experiment. I thought, why not add it to my usual pork stew? The result was absolutely transformative. The bourbon didn't just add boozy flavor—it brought out a warmth and complexity I'd never achieved before. Then I remembered my grandmother used to add prunes to her pot roasts, and I figured they'd work beautifully here with some apples for balance. That first batch disappeared so fast that my family requested it again the very next week. Now I make a double batch every time because I know we'll want leftovers. I've experimented with different apples—Granny Smith adds nice tartness, while Honeycrisp brings extra sweetness. The bacon was a later addition when I realized I needed more smoky depth, and now I can't imagine the recipe without it.

Perfect Pairings

This hearty stew pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up every drop of that incredible sauce. For a lighter option, serve it over cauliflower mash or alongside roasted root vegetables. A crusty artisan bread is perfect for mopping up the bowl. For drinks, consider a bold red wine like Cabernet Sauvignon or Malbec, or keep the bourbon theme going with an Old Fashioned on the side. A simple arugula salad with lemon vinaigrette cuts through the richness nicely, and roasted Brussels sprouts or green beans almondine make excellent vegetable sides.

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Frequently Asked Questions

→ Can I make this stew in a slow cooker?

Absolutely! After browning the bacon and pork on the stovetop and building your flavor base, transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the pork is tender. The results will be just as delicious.

→ What can I substitute for bourbon?

If you prefer not to use bourbon, try apple cider or apple juice for sweetness, or beef broth with a splash of apple cider vinegar for acidity. Red wine also works beautifully. Keep in mind the flavor profile will change slightly but will still be delicious.

→ Can I use pork loin instead of pork shoulder?

While you can use pork loin, I don't recommend it for this recipe. Pork loin is very lean and tends to dry out during long braising. Pork shoulder has more fat and connective tissue that breaks down during cooking, resulting in much more tender, flavorful meat.

→ How do I know when the stew is done?

The pork should be fork-tender—meaning when you pierce it with a fork, it should easily pull apart with minimal resistance. The sauce should be thickened and glossy, coating the back of a spoon. If the pork is still tough, return it to the oven for another 30 minutes.

→ Can I freeze this stew?

Yes! This stew freezes beautifully. Let it cool completely, then transfer to airtight freezer containers, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ Why are my prunes and apples mushy?

That's actually normal and desirable! The fruit is meant to break down during the long braising process, naturally thickening the sauce and adding sweetness throughout. If you prefer chunkier fruit pieces, add them during the last hour of cooking instead.

→ What type of apples work best?

Granny Smith apples are excellent because they hold their shape well and provide nice tartness. Honeycrisp adds more sweetness. Avoid very soft apples like Red Delicious, which will turn to complete mush. A firm, slightly tart apple variety is your best bet.

Conclusion

This Balsamic Bourbon Pork Stew is the definition of cozy comfort food elevated. The combination of sweet and savory, with tender pork, smoky bacon, and the unique pairing of apples and prunes, creates layers of flavor that develop beautifully as the stew simmers. The bourbon and balsamic add sophisticated depth without overwhelming the dish. It's perfect for Sunday dinners, special occasions, or anytime you want to treat yourself to something truly special. Leftovers taste even better the next day as the flavors continue to meld together.