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.
- 2 pounds boneless pork shoulder roast
- 3 medium potatoes (cubed, about 2 1/2 cups)
- 3 medium carrots (cut into 1/2-inch pieces, about 1 1/2 cups)
- 2 onions (medium, sliced)
- 1 cup apple (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 seed
- 1/4 teaspoon black pepper
- celery leaves (optional)
- Cut 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.
- Cover 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.