Trim the excess fat from the pork shoulder and cut it into 2-inch chunks. Pat the pieces dry to ensure a nice sear. Dice the bacon, onion, and mince the garlic.

Heat a large Dutch oven or braiser over medium-high heat. Season the pork chunks with kosher salt and brown them in batches, cooking for about 4–5 minutes per side.

Add the diced bacon and cook until crispy, approximately 5 minutes. Remove the bacon, leaving about 2 tablespoons of fat in the pot.

Add the diced onions to the braiser and sauté for about 3–4 minutes until softened. Stir in the minced garlic and cook for another minute. Deglaze the pan with the dry cider.

Stir in the Dijon mustard, grainy mustard, dried thyme, and kosher salt. Return the browned pork to the pot with any accumulated juices. Pour in the chicken broth and bring to a gentle boil.

Reduce the heat to low, cover the pot, and let the Pork Stew simmer for about 1 hour. This allows the pork to become tender and soak up the flavors.

Skim off any excess fat and stir in the pitted prunes and crispy bacon. Simmer for an additional 15 minutes.

Slice the apples and gently add them to the pot. Continue simmering for another 10–15 minutes, or until the apple slices are tender.

Whisk cornstarch into ¼ cup of the braising liquid and stir back into the stew. Let it cook for a few more minutes until thickened.