Source: Better Homes and GardensIngredients
* 1 pound boneless pork shoulder
* 2 cups cubed, peeled sweet potatoes
* 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
* 2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
* 1 medium onion, chopped
* 3/4 teaspoon dried thyme, crushed
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups apple cider or apple juice
Directions
Trim fat from meat. Cut pork into 1-inch cubes.
In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.
More recipes please visit and make donation click at http://new-recipe.blogspot.com
