Trim any excess fat from the pork shoulder, cut it into 2-inch chunks, and pat dry.

Cut the bacon into strips or cubes and set aside. Dice the onion and mince the garlic.

In a large braiser or Dutch oven over medium-high heat, season the pork with kosher salt. Add the olive oil, then brown the pork in batches until golden on several sides.

After browning the pork, add the bacon to the pan and sauté until crispy. Remove with a slotted spoon and let drain on a paper towel.

Spoon off all but 2 tablespoons of fat, then add the onions. Sauté for 3 to 4 minutes until softened, then add the garlic and cook for another minute until fragrant.

Pour in the cider, bringing it to a simmer. Stir in both mustards, add the thyme sprigs, and 1/2 teaspoon kosher salt.

Return the pork to the braiser, pour in the broth, and bring it to a boil. Reduce heat, cover, and simmer gently for 1 hour.

Skim off excess fat, then mix in prunes and the cooked bacon. Simmer covered for another 15 minutes.

Add quartered and sliced apples to the stew and cook for an additional 10 to 15 minutes until tender.

Spoon out 1/4 cup of the braising liquid into a bowl, whisk in cornstarch, and stir it into the stew until thickened.

Serve the comforting pork stew with a hearty side like creamy mashed turnips or potatoes.