AUTUMN PORK AND APPLE STEW
• 1 3-pound boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
• 2 tablespoons 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 5-6 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.
Wine suggestion: Serve with a lightly chilled Riesling or Gewurztraminer.
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.
Calories 440 calories; Protein 48 grams; Fat 21 grams; Sodium 350 milligrams; Cholesterol 165 milligrams; Saturated Fat 7 grams; Carbohydrates 14 grams
Recipe courtesy of National Pork Board.
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