Start by trimming any excess fat from the pork shoulder and cutting it into 2-inch chunks.

In a large Dutch oven, heat over medium-high heat. Season the pork chunks with salt and pepper, then brown them in batches for about 3-4 minutes per side. Remove the pork and set aside. Cook the diced bacon until crispy, about 5-6 minutes.

Using the bacon drippings, add the chopped onion and sauté for around 5-7 minutes. Stir in the minced garlic and cook for an additional minute. Deglaze the pan with cider.

Return the browned pork to the pot, pour in the chicken broth until everything is covered, bring to a boil, then simmer for about 1 hour.

Once the pork is tender, skim off any excess fat. Stir in the crispy bacon and prunes and simmer for about 15 minutes. Add the apple slices and continue to simmer for another 10-15 minutes.

Whisk a tablespoon of cornstarch with some of the braising liquid until smooth. Stir back into the stew and cook for an additional 2-3 minutes until it thickens.