When the crisp autumn air settles in and the leaves begin their colorful transformation, there’s nothing quite like gathering around the table for a hearty, warming meal that embodies the essence of the season. This Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes is the epitome of fall comfort food—a rich, complex dish that combines tender chunks of pork shoulder with the smoky depth of bacon, the sweet-tart brightness of apples, and the luxurious sweetness of prunes, all bound together in a glossy, balsamic bourbon sauce that will have everyone asking for seconds.

This isn’t your average pork stew. The addition of bourbon adds a sophisticated warmth and complexity that elevates the entire dish, while the balsamic vinegar provides a tangy sweetness that perfectly balances the richness of the pork and bacon. The apples offer bursts of fruity freshness, and the prunes—often an underutilized ingredient—bring an incredible depth of flavor and natural sweetness that makes this stew truly unforgettable. Whether you’re hosting a cozy dinner party or simply looking for a satisfying weeknight meal that tastes like it took hours of effort (even though it’s surprisingly straightforward), this recipe will quickly become a cold-weather favorite in your household.

Why This Balsamic Bourbon Pork Stew Will Become Your New Favorite

What makes this particular pork stew stand out in a sea of hearty autumn recipes? First, it’s the incredible layering of flavors. The pork shoulder, cut into generous chunks, becomes melt-in-your-mouth tender after braising in the flavorful liquid. The bacon adds a smoky, savory foundation that permeates every bite. The bourbon doesn’t just add alcohol—it contributes warm, oaky notes that complement the meat beautifully, while the balsamic vinegar introduces a sophisticated tanginess that prevents the dish from becoming too heavy.

The fruit components are equally important. Fresh apples provide a subtle sweetness and slight acidity that brightens the entire stew, while their texture offers a pleasant contrast to the tender pork. The prunes might seem like an unusual addition, but trust the process—these dried plums break down slightly during cooking, releasing their natural sugars and creating an incredibly rich, almost wine-like depth that you simply can’t achieve with other ingredients. Together, these elements create a harmonious balance of sweet, savory, smoky, and tangy that will have your taste buds singing.

Beyond flavor, this stew is also remarkably versatile and forgiving. It can be made on the stovetop, in the oven, or even adapted for a slow cooker. It reheats beautifully, making it perfect for meal prep, and the flavors actually improve after a day or two as they meld together. Whether you’re an experienced cook or a kitchen novice, you’ll find this recipe approachable and rewarding, delivering restaurant-quality results with minimal fuss.

Understanding the Key Ingredients

The success of this Balsamic Bourbon Pork Stew relies heavily on using quality ingredients and understanding how each component contributes to the final dish. Let’s break down the star players and why they matter.

Pork shoulder is the ideal cut for this stew because it contains just the right amount of fat and connective tissue. When braised slowly, these elements break down and create incredibly tender, flavorful meat that practically falls apart. Don’t be tempted to substitute leaner cuts like pork loin—they’ll dry out and become tough during the cooking process. The marbling in pork shoulder is your friend, contributing to both flavor and texture.

Thick-cut bacon is essential for adding smoky depth and richness. As it renders during the initial cooking stages, it releases flavorful fat that becomes the base for building the stew’s flavor profile. Look for high-quality bacon with good meat-to-fat ratio for the best results. The bacon pieces also provide textural interest throughout the finished stew, offering occasional bursts of smoky, salty richness.

The bourbon selection matters more than you might think. You don’t need to use your most expensive bottle, but avoid bottom-shelf options with harsh alcohol notes. A mid-range bourbon with smooth, slightly sweet characteristics works best. The alcohol cooks off during braising, leaving behind warm, complex flavors with notes of vanilla, caramel, and oak that beautifully complement the pork and balsamic vinegar.

Balsamic vinegar is the secret weapon that ties everything together. Its distinctive sweet-tart profile adds brightness and complexity, preventing the stew from becoming one-dimensional. The vinegar also helps tenderize the meat while contributing to the gorgeous glossy appearance of the finished sauce. Use a decent-quality balsamic vinegar—you’ll taste the difference.

Fresh apples should be firm varieties that hold their shape during cooking. Granny Smith, Honeycrisp, or Fuji apples all work well. They should be sweet-tart rather than purely sweet, as they need to balance the richness of the meat and provide acidic brightness. The apples will soften during braising but shouldn’t completely disintegrate.

Prunes bring an unexpected but absolutely essential element to this stew. These dried plums contribute natural sweetness without added sugar, and their deep, wine-like flavor adds incredible complexity. As they cook, they plump up and soften, releasing their concentrated flavor into the braising liquid. Don’t skip this ingredient—it’s what makes this stew truly special.

Ingredients

Cookie Batter

2 pounds pork shoulder, cut into 2-inch chunks
8 slices thick-cut bacon, chopped
2 medium apples, peeled and sliced
1 cup pitted prunes
1/3 cup balsamic vinegar
1/2 cup bourbon
2 cups beef broth
3 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
1/4 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

Instructions

Pat the pork chunks completely dry with paper towels and season generously with salt and pepper. Dust the pork pieces lightly with flour, shaking off any excess. This will help create a beautiful brown crust and thicken the final sauce.
Heat a large Dutch oven or heavy-bottom pot over medium-high heat. Add the chopped bacon and cook until crispy and the fat has rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Working in batches to avoid crowding, add the floured pork chunks to the hot bacon fat. Sear until deeply golden brown on all sides, about 3-4 minutes per side. Don’t rush this step—good browning equals deep flavor. Remove the browned pork and set aside with the bacon.
If the pot looks dry, add the olive oil. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Add the bourbon to deglaze the pot, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let the bourbon reduce by half, about 2-3 minutes.
Return the pork and bacon to the pot. Add the balsamic vinegar, beef broth, brown sugar, thyme leaves, and bay leaf. Stir to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the stew simmer gently for 1.5 hours, stirring occasionally to prevent sticking.
After 1.5 hours, add the sliced apples and prunes to the pot. Stir gently to incorporate them into the stew, then cover and continue simmering for another 30-45 minutes until the pork is fork-tender and the apples have softened but still hold their shape.
Remove the bay leaf and discard. Taste the stew and adjust seasoning with additional salt and pepper if needed. If the sauce seems too thin, uncover the pot and simmer for an additional 10-15 minutes to reduce and thicken. If it’s too thick, add a splash of beef broth to reach your desired consistency.
Let the stew rest for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly. Serve hot in deep bowls, making sure each portion gets a good mix of pork, bacon, apples, and prunes with plenty of that gorgeous glossy sauce.

Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes

Tender pork shoulder braised with bourbon, balsamic vinegar, smoky bacon, sweet apples, and rich prunes in a glossy, complex sauce perfect for fall comfort dining.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Fall

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 pounds pork shoulder cut into 2-inch chunks
8 slices thick-cut bacon chopped
2 medium apples peeled and sliced
1 cup pitted prunes
1/3 cup balsamic vinegar
1/2 cup bourbon
2 cups beef broth
3 tablespoons brown sugar
4 cloves garlic minced
2 tablespoons fresh thyme leaves
1/4 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

Equipment

Dutch oven or heavy-bottom pot
Wooden spoon
Sharp knife
Cutting board
Measuring cups and spoons

Method

Pat the pork chunks completely dry with paper towels and season generously with salt and pepper. Dust the pork pieces lightly with flour, shaking off any excess.
Heat a large Dutch oven or heavy-bottom pot over medium-high heat. Add the chopped bacon and cook until crispy and the fat has rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Working in batches to avoid crowding, add the floured pork chunks to the hot bacon fat. Sear until deeply golden brown on all sides, about 3-4 minutes per side. Remove the browned pork and set aside with the bacon.
If the pot looks dry, add the olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the bourbon to deglaze the pot, scraping up all the browned bits from the bottom. Let the bourbon reduce by half, about 2-3 minutes.
Return the pork and bacon to the pot. Add the balsamic vinegar, beef broth, brown sugar, thyme leaves, and bay leaf. Stir to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the stew simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the sliced apples and prunes to the pot. Stir gently to incorporate, then cover and continue simmering for another 30-45 minutes until the pork is fork-tender.
Remove the bay leaf and discard. Taste the stew and adjust seasoning with additional salt and pepper if needed. If the sauce seems too thin, simmer uncovered for 10-15 minutes to reduce and thicken.
Let the stew rest for 10 minutes before serving. Serve hot in deep bowls with plenty of sauce.

Notes

This stew tastes even better the next day as the flavors meld together. Store in airtight container in refrigerator for up to 4 days or freeze for up to 3 months. Serve over mashed potatoes, polenta, or egg noodles with crusty bread for soaking up the sauce.

Perfect Pairings and Serving Suggestions

This rich, flavorful stew deserves equally thoughtful accompaniments that can soak up that incredible balsamic bourbon sauce. Creamy mashed potatoes are a classic choice—their smooth texture and mild flavor provide the perfect canvas for the bold stew. For a lighter option, try serving over creamy polenta or buttery egg noodles. Crusty artisan bread is essential for mopping up every last drop of sauce from your bowl.

For vegetables, consider simple steamed green beans, roasted Brussels sprouts with a touch of maple glaze, or sautéed kale with garlic. These sides add freshness and color to the plate without competing with the stew’s complex flavors. A simple arugula salad with a light vinaigrette can provide a peppery, refreshing contrast to the rich stew.

Wine pairing enthusiasts will appreciate how well this stew pairs with medium to full-bodied red wines. A Pinot Noir complements the pork beautifully while its fruity notes echo the apples and prunes. A Zinfandel’s bold berry flavors and slight sweetness work wonderfully with the bourbon and balsamic. For a more robust option, try a Syrah or Côtes du Rhône, whose peppery notes and dark fruit characteristics stand up well to the hearty stew.

Storage and Make-Ahead Magic

One of the best things about this Balsamic Bourbon Pork Stew is how well it keeps and even improves with time. Like many braised dishes, the flavors meld and deepen after a day in the refrigerator, making this an excellent make-ahead option for entertaining or meal prep.

To store, let the stew cool completely before transferring to airtight containers. It will keep in the refrigerator for up to four days. The sauce may thicken and solidify as it cools due to the gelatin from the pork—this is completely normal and a sign of a well-made stew. Simply reheat gently on the stovetop, adding a splash of broth if needed to return it to the proper consistency.

For longer storage, this stew freezes beautifully for up to three months. Freeze in portion-sized containers for easy weeknight dinners. Thaw overnight in the refrigerator before reheating gently on the stovetop. The texture of the apples may soften slightly after freezing, but the overall flavor and quality remain excellent.

Tips for Perfect Results Every Time

Achieving the best possible Balsamic Bourbon Pork Stew requires attention to a few key techniques. First, don’t skip the browning step. Searing the pork chunks until deeply golden creates the foundation of flavor through the Maillard reaction, which develops complex, savory notes that permeate the entire dish. Take your time and work in batches—overcrowding the pot will cause the meat to steam rather than brown.

Choose your apples wisely. You want a variety that holds its shape during extended cooking. Softer apples like McIntosh will disintegrate into mush, while firmer varieties maintain pleasant texture while contributing their flavor. Cut the apple slices uniformly so they cook evenly.

The bourbon reduction is crucial—don’t rush it. Allowing the bourbon to reduce by half before adding other liquids concentrates its flavor while burning off harsh alcohol notes. This step develops the complex, warm undertones that make this stew special.

Low and slow is the mantra for tender pork. Resist the urge to crank up the heat to speed cooking. Gentle simmering breaks down the connective tissue gradually, resulting in tender meat that practically melts on your tongue. High heat will toughen the meat and produce an inferior result.

Taste and adjust at the end. Every ingredient varies slightly in strength and sweetness, so the final seasoning should be adjusted to your preferences. A touch more brown sugar can enhance sweetness, while additional balsamic adds brightness. Don’t be afraid to tweak the seasonings until the stew tastes perfect to you.

Conclusion: A Stew Worth Making

This Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes represents everything we love about cold-weather cooking—it’s warming, satisfying, and filled with complex layers of flavor that develop through patient, attentive cooking. The combination of tender pork, smoky bacon, sweet-tart apples, and rich prunes creates a harmony of tastes and textures that feels both comforting and sophisticated.

Whether you’re cooking for family on a chilly weeknight or preparing an impressive dish for guests, this stew delivers every time. Its make-ahead friendly nature and ability to improve with time make it a practical choice for busy cooks, while its restaurant-quality flavors ensure it’s special enough for any occasion. The relatively simple ingredient list and straightforward technique make it accessible to cooks of all levels, yet the results taste like they came from an experienced chef’s kitchen.

As the seasons change and we crave heartier fare, this Balsamic Bourbon Pork Stew stands ready to become your new fall and winter staple. Make a big batch, serve it with your favorite sides, and watch as it disappears from bowls with satisfied smiles all around. This is comfort food at its absolute finest—rich, flavorful, and deeply satisfying in every spoonful.

Balsamic Bourbon Pork Stew with Bacon, Apples, and Prunes: The Ultimate Fall Comfort Food