Cider Pork Stew - Crock Pot (Slow Cooker)
Calories 401 (38% from fat)
Fat 15.6 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 129 mg.
Sodium 184 mg.
Carb. 35 gram
Fiber 5 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 65 gram
2 lbs. pork, shoulder roast, fat trimmed away, bone removed and cut into 1-inch cubes
3 medium potatoes (2 1/2 cups), cubed
3 medium carrots (1 1/2 cups), cut into 1/2-inch pieces
2 small onions (2 cups), chopped
1 medium apple (1 cup), core removed and coarsely chopped
1/2 cups celery, coarsely chopped
3 Tbsp. tapioca, quick cooking
4 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)
2 cups reduced sugar apple juice
(We used Mott's Lower Sugar Apple Juice.)
1 tsp. salt
1 tsp. caraway seeds
1/4 tsp. black pepper, ground
celery leaves as a garnish
1. Cut away the visible fat and remove the bone from the pot roast. With everything removed, you should have 2 lbs. of lean meat left. Cube the meat and then stir all the ingredients together (except the optional celery leaf garnish) in a 4-5 quart crock pot.
2. Cover and cook on high for 6-7 hours (or low for 10-12 hours).
3. Divide the stew into eight dishes and serve with a slice of 100% whole wheat bread.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in freezer safe containers.
Microwave for approximately 2-4 minutes, keeping the container open just a little to allow steam to escape.