• Autumn Pork And Apple Stew

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    • 1 x 3-lb. boneless pork shoulder (butt) roast cut into 2-inch cubes, trimmed
    • 2 Tbsp. oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 2 x minced onions
    • 2 x carrots pared, cut into 1/2-inch rounds
    • 2 x granny smith apples peeled, cored, quartered
    • 3/4 c. apple cider
    • 1/2 tsp dry thyme
    • 1/4 tsp grnd allspice
    • 1/4 tsp rubbed sage


    1. Heat oil in large skillet over medium-high heat. Add in pork cubes and brown on all sides, turning as needed, about 5 min. Transfer pork to plate, season with salt and pepper.
    2. Add in onions, carrots and apples to skillet and cook, stirring often, till onions begin to brown, about 5-6 min.
    3. Transfer to a 3 1/2-qt slow cooker and top with pork cubes. Add in apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add in to the slow cooker.
    4. Cover and slow-cook till pork is tender, 6-7 hrs on low.
    5. Using a slotted spoon, transfer meat to a serving bowl, cover to keep hot. Skim off fat from surface of cooking liquid.
    6. In food processor or possibly blender, puree cooking liquid and solids till smooth. Pour sauce over meat, stir gently and serve immediately.
    7. Wine suggestion: Serve with a lightly chilled Riesling or possibly Gewurztraminer.

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