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.
Autumn Pork
and Apple Stew
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, puree cooking
liquid and solids until smooth.
Pour sauce over meat,
stir gently and serve immediately.
