Cider, Pork and Vegetable Stew

Name: Cider, Pork and Vegetable Stew
Total time: 37200 s
Yield: 8 servings
Ingredients: 2 pounds boneless pork shoulder roast; 3 medium potatoes cubed, about 2 1/2 cups; 3 medium carrot cut into 1/2-inch pieces, about 1 1/2 cups; 2 onions medium, sliced; 1 cup apples coarsely chopped, 1 medium; 1/2 cup celery coarsely chopped, 1 stalk; 3 tablespoons tapioca quick-cooking; 2 cups apple juice OR apple cider; 1 teaspoon salt; 1 teaspoon caraway seeds; 1/4 teaspoon black pepper; celery leaves optional

Pork

12Ingredients

350Calories

10Hours

Description

Slightly sweet, hearty root vegetables—carrots and potatoes—complement tender chunks of pork in this stew. Lean pork provides nutrients for energy production. The recipe is courtesy of the “Eating for Life” special section in the “Pink Plaid” edition of the Better Homes and Gardens® New Cook Book.

Ingredients

servings:

2 pounds boneless pork shoulder roast
3 medium potatoes (cubed, about 2 1/2 cups)
3 medium carrot (cut into 1/2-inch pieces, about 1 1/2 cups)
2 onions (medium, sliced)
1 cup apples (coarsely chopped, 1 medium)
1/2 cup celery (coarsely chopped, 1 stalk)
3 tablespoons tapioca (quick-cooking)
2 cups apple juice (OR apple cider)
1 teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon black pepper
celery leaves (optional)

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Directions

1Cut meat into 1-inch cubes. In a 3 1/2 to 5 1/2 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.
2Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish servings with celery leaves.

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