Ingredients
1 pound sliced bacon, cut into 2-inch pieces3 medium onions, chopped3 pounds boneless pork, cut into 1-inch cubes3/4 cup all-purpose flourCanola oil, optional3 medium tart apples, peeled and chopped1 teaspoon rubbed sage1 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon pepper1 cup apple cider1/2 cup water4 medium potatoes, peeled and cubed5 tablespoons butter, divided1/2 cup 2% milkAdditional salt and pepper to tasteMinced fresh parsley, optional
Preparation
In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium.
Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water.
Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.
