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Cider Pork Stew - Crock Pot (Slow Cooker)

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

Ingredients


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

Optional

celery leaves as a garnish


This is one of the highest fat items we've ever posted. However, it's supposed to be served with a slice of 100% whole wheat bread, that would bring the total calories to 500 and the fat percentage down to a very reasonable 30%.

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


Cider Pork Stew - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

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.

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