Cider Pork Stew

Ingredients

5 lbs. Indiana Kitchen Pork Shoulder Boston Butt cut into 1 1/2-inch cubes

10 oz. Indiana Kitchen bacon cut into 1/2 inch dice

750 ml bottle sparkling dry apple cider

1 quart chicken stock or low sodium broth

1 cup heavy cream

1 large onion thinly sliced

5 garlic cloves finely chopped

2 bay leaves

2 tsp sage leaves finely chopped

3 tbsp unsalted butter

3 tbsp extra-virgin olive oil

1/4 cup cornstarch

3 tbsp grainy mustard

Kosher salt

pepper

Instructions

1. In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.

2. Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.


3. Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.

4. Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.


5. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.

6. Stir in the mustard and sage and season with salt and pepper.
 Enjoy.