Begin by preparing the ingredients for your pork stew. Trim any excess fat from the pork shoulder and cut it into 1.5-inch cubes. Dice the bacon, chop a medium onion, and mince four cloves of garlic.

In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Season the pork cubes with salt and pepper, then brown each side for about 3-4 minutes.

Remove the pork and set it aside, then add the diced bacon to the pot, cooking until crispy.

With the bacon removed, add the chopped onions to the pot and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for an additional minute.

Pour in 1 cup of hard apple cider to deglaze the pot, mixing in 2 tablespoons of Dijon mustard, 1 tablespoon of grainy mustard, 1 teaspoon of dried thyme, and a pinch of salt.

Return the browned pork to the pot along with 4 cups of low-sodium chicken broth. Bring to a boil, then reduce to low, cover, and let simmer for about 1 hour.

After simmering, skim off any excess fat from the surface. Stir in 1 cup of chopped prunes and the crispy bacon, and let simmer for an additional 15 minutes.

Mix in 2 sliced tart apples and cook until tender, about another 5-7 minutes.

Whisk together 2 tablespoons of cornstarch with a few tablespoons of the hot braising liquid until smooth. Slowly add this mixture back into the pot while stirring.

Cook on low for another 5 minutes, or until the stew has thickened to your desired richness.