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Ingredients
1 Pound boneless pork shoulder
2 Cups sweet potatoes, peeled & cubed
2 Medium parsnips, peeled and cut into 1/2" pieces (1 3/4 cups)
2 Small cooking apples, cored and cut into 1/4" 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
Instructions
Trim fat from meat. Cut pork into 1� cubes.
In a 4 quart crockpot layer potatoes, parsnips, apples, and onion; sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.