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Apple Cider Pork Shoulder Stew with Butternut Squash and Sage
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds boneless pork shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups apple cider
  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 8 fresh sage leaves, chopped
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder pieces and sear until browned on all sides, about 6 to 8 minutes total.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens slightly.
  • Transfer the pork, onion, and garlic to a slow cooker. Pour in the apple cider and chicken broth.
  • Add the butternut squash cubes, chopped sage, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours until the pork is very tender and the squash is soft.
  • Taste and adjust salt if needed before serving.

Notes

If the broth tastes too sweet after cooking, stir in a small splash of apple cider vinegar at the end to balance it. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra broth to loosen the texture. Fresh sage is best here. Dried sage can turn bitter during the long cook.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet