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Description
This menu is great for a busy autumn day—put dinner in the slow cooker and it’s ready when you are. Serve with mashed potatoes or egg noodles, buttered Brussels sprouts and warm dinner rolls.
Ingredients
US|METRIC
6 SERVINGS
- 3 lb. boneless blade pork roast (cut into 2-inch cubes, trimmed)
- 2 Tbsp. oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 onions (chopped)
- 2 carrots (peeled and cut into 1/2-inch rounds)
- 2 granny smith apples (peeled, cored and quartered)
- 3/4 cup apple cider
- 1/2 tsp. dried thyme
- 1/4 tsp. ground allspice
- 1/4 tsp. rubbed sage
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Directions
- Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Cover and slow-cook until pork is tender, 6-7 hours on low. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth. Pour sauce over meat, stir gently and serve immediately.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium190mg5% |
Protein<1g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars12g |
Vitamin A70% |
Vitamin C10% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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