I am not a big fan of combining fruit with meat, but I make an exception for pork and apples. When browsing through Not Your Mother's Slow Cooker Cookbook, I came upon Pork Stew in Cider and decided it would be perfect for my every-Sunday-through-fall-and-winter slow cooker meal. And it was. I wanted to serve it over egg noodles, but all I had was some farfalle, and it was good, but I think egg noodles would have been even better.
Pork Stew in Cider
- 1 large yellow onion, coarsely chopped
- 1 large tart cooking apple, peeled, cored and cut into 1 inch cubes
- one 8-ounce can water chestnuts, drained and cut in half (optional) (I didn’t have any)
- 1 1/2 pounds boneless pork shoulder, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 7 grinds of black pepper
- 1 1/2 tablespoons rubbed sage
- 2 cups hard cider
- Long-grain rice or egg noodles for serving
Coat the slow-cooker with cooking spray (or like me, just brush the inside with some oil). Layer the onion, apple, water chestnuts, and pork in the cooker. Sprinkle with the salt, pepper and sage. Pour the cider over it and turn the cooker to HIGH for 20 minutes (if you have time).
Turn to LOW for 7-9 hours.
Serve with rice or egg noodles with a fresh grind of black pepper on top.
This will be my entry for Heart ‘n Soul Blog Hop.