Apple Cider Braised Pork and Sweet Potato Soup

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves
• 2 tablespoons flour
• 1½ cups unfiltered apple cider
• 4 cups chicken stock
• 2 medium sweet potatoes, cubed
• 1 Granny Smith apple, peeled and diced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme
• ½ teaspoon rubbed sage
• ½ teaspoon rosemary
• 1 bay leaf
• ½ cup heavy cream, optional
• 1 tablespoon apple cider vinegar
• Salt and black pepper
• Crispy bacon, for topping

Instructions

1. Season the pork heavily with salt and pepper. Heat the oil in a Dutch oven until shimmering. Brown the pork in batches, getting dark edges on it, then remove it from the pot.
2. Cook the onion and carrots in the remaining fat for 6–8 minutes. Add the garlic, sprinkle in the flour, and cook for 1 minute.
3. Pour in the cider and scrape the bottom thoroughly. Reduce the cider for about 5 minutes.
4. Add the stock, Dijon, Worcestershire, thyme, sage, rosemary, and bay leaf. Return the pork, partially cover the pot, and gently simmer for 75–90 minutes.
5. Add the sweet potatoes and apple. Cook for another 20–25 minutes, until tender.
6. For a richer soup, stir in the cream. Finish with the cider vinegar and serve topped with crispy bacon and thyme.

Notes

• Use refrigerated apple cider rather than apple juice; the cider reduction is what gives this soup its depth.