Pork-and-Cider Stew

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 5 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
• Kosher salt
• Pepper
• 10 ounces skinless, meaty slab bacon, cut into 1/2-inch dice
• 1 large onion, thinly sliced
• 5 garlic cloves, finely chopped
• One 750-ml bottle sparkling dry apple cider
• 1 quart chicken stock or low-sodium broth
• 2 bay leaves
• 1/4 cup cornstarch
• 1 cup heavy cream
• 3 tablespoons grainy mustard
• 2 teaspoons finely chopped sage leaves

1. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
2. Season the pork with salt and pepper.
3. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes.
4. Transfer the pork to a baking sheet.
5. Repeat in 2 more batches with the remaining butter, oil and pork.
6. Add the bacon to the pot and cook until golden; add to the pork.
7. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes.
8. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer.
9. Cover and simmer gently until the pork is tender, 2 1/2 hours.
10. Discard the bay leaves.
11. In a small bowl, whisk the cornstarch with 1/4 cup of water.
12. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
13. Stir in the mustard and sage and season with salt and pepper.

unsalted butter, extravirgin olive oil, pork shoulder, kosher salt, pepper, skinless, onion, garlic, sparkling dry apple cider, chicken, bay leaves, cornstarch, heavy cream, grainy mustard, sage

Taken from www.foodandwine.com/recipes/pork-and-cider-stew (may not work)