Autumn Pork and Apple Stew
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.
1 (3-pound) boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
2 carrots, pared, cut into 1/2-inch rounds
2 Granny Smith apples, peeled, cored, quartered
3/4 cup apple cider
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon rubbed sage
- 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 to 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 to 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, purée cooking liquid and solids until smooth.
- Pour sauce over meat, stir gently and serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 440 calories Protein 48 grams Fat 21 grams Sodium 350 milligrams Cholesterol 165 milligrams Saturated Fat 7 grams Carbohydrates 14 grams.
Recipe provided courtesy of National Pork Board.