Prep 20 mins
Cook 1 hr 30 mins
This is a hearty stew with tons of flavor, it can also be made in a crockpot. Serve this with crusty bread or basmati rice. This tastes even better the following day! The first time I made this recipe I used 1-1/2 cups apple cider vinegar instead of apple cider, I picked out the meat and had to throw away the rest, please don't make the same mistake, use only apple cider for this or you can use apple juice. This is really good even with omitting the dried apricots, but better with them!
- 1⁄4 cup oil
- 4 lbs pork shoulder, cut into about 1-inch cubes
- 2 large onions, sliced
- 1 -2 tablespoon chopped fresh garlic
- 1 -2 teaspoon crushed red pepper flakes (or to taste)
- 1⁄4 cup flour
- 1 (14 ounce) can chicken broth
- 1 1⁄2 cups apple cider (use apple cider not apple cider vinegar!)
- 1 cup dark beer
- 2 tablespoons Dijon mustard (use only Dijon)
- 2 tablespoons curry powder (or to taste)
- 1 teaspoon coriander
- 1⁄2 teaspoon cinnamon
- salt and pepper, to taste
- 4 large carrots, cut into small pieces
- 1 cup dried apricot
- Set oven to 350 degrees.
- Heat oil in a large heavy pot over medium-high heat.
- Add in the cubed pork and brown in batches; transfer to a bowl.
- To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
- Add in flour and stir with spoon for about 3 minutes.
- Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
- Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
- Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
- Season with salt and pepper.