Pork Cider Stew

Serves 8

2 lbs. pork shoulder roast
3 medium potatoes
3 medium carrots
2 medium onions, sliced
1 medium apple, cored and coarsely chopped (1 cup) ( or more!)
½ cup coarsely chopped celery
3 Tbsp. Quick-Cooking Tapioca
2 cups apple cider or apple juice
1 tsp. salt (we omitted)
1 tsp. caraway seeds
¼ tsp. pepper

Cut meat into 1-inch cubes. In a 3 ½ to 6 qt. slow cooker combine meat, potatoes, carrots, onion, apple, celery, and tapioca. Stir in apple cider, salt, caraway seeds and pepper.

Cover; cook on low-for 10-12 hours or high for 5-6 hours

Calories: 273
Fat: 8 g
Fiber 3 g
Protein: 24 g
Sodium: 395 mg

I added everything except the cider, salt, caraway seeds and pepper to the pot the night before and put it in the fridge. I also browned the pork briefly before adding it to the pot. Brian added the cider, etc. to the pot when he started it in the morning. The apples kind of break down, and make the onions really sweet. There was a little sauce/gravy, but not a lot, but the pork was really tender.

We served it with cornmeal muffins, but I would use noodles too.

Better Homes and Gardens, The Biggest Book of Slow Cooker Recipes