I have a book of slow-cooker recipes. It’s not that this recipe comes from that book – it doesn’t. But the pages of that book are fairly stuffed with recipes clipped from other places that I haven’t tried yet. This is one of those recipes -I stuck it in the book for five years before I decided that I had to make it. My spouse found it at the Woman’s Day website in 2007. Here is a link to the original recipe, which I found today, reprinted in 2011 in The Huffington Post.
We liked it a lot. The pork came out well, but more important was the harmonious marriage of sweet potatoes, parsnips, apples, and apple-cider broth.
3 medium sweet potatoes (2 ¾ pounds), peeled and cut ¾-inch pieces
4 small parsnips or carrots, peeled and cut in ½-inch slices
2 cups chopped onion
4-lb. Boneless pork shoulder, cut into 1 inch cubes
2 large tart apples, peeled and coarsely chopped
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
2 cups apple cider
1. Layer sweet potatoes, parsnips, onions, pork and apple in 6 quart slow cooker.
2. Mix flour, salt, sage, thyme, and pepper in small bowl. Add cider and stir until smooth; pour over meat and vegetables.
3. Cover and cook on low 7 – 9 hours, or until pork and sweet potatoes are tender when pierced.
4. Goes very well served with dark bread.
Recipes out of the Blond Box 