1 large onion, chopped 5 slices, gf bacon, cut into 1/4" slices 3-1/2 lbs pork shoulder, trimmed of fat and cut into 1" pieces 1 cup shallots, chopped Kosher salt 2 carrots, sliced 6 teaspoons chopped sage 1/2 cup Apple Jack Whiskey 2 cups gf chicken broth (or more to cover vegetables) 12 oz sparkling cider, we used Martinelli’s 1-1/2 lbs red potatoes, cut into 1" pieces 2 Granny Smith apples, peeled and cut into 1" pieces 2 Tablespoons unsalted butter, at room temp 2 Tablespoons gf flour mix 1 Tablespoon Dijon mustard Kosher salt and fresh ground pepper
Cook bacon in a large heavy pot over medium-high heat until browned. Transfer bacon to a plate. Sprinkle salt over pork and add to pot in batches of 1 lb each cooking until browned. Remove pork to plate. Reduce heat to medium and add shallots and carrots to pot. Cover and cook for 5 minutes. Add sage and whiskey and cook until whiskey has almost evaporated. Add broth, sparkling cider, bacon and pork to pot and bring to a boil. Scrape up any browned bits from bottom of pot. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. Add potatoes, onions, apples and enough chicken broth to cover vegetables; cover and cook for 30 minutes. In a small bowl add butter, flour and mustard and stir into a paste. Add to pot and bring again to a boil then reduce heat to a simmer. Season to taste with salt and pepper and serve.