Slow Cooker Harvest Pork Stew

Sweet apples, apricots and plums work well with this stew's robust flavors.


8 servings


2 pounds boneless pork shoulder roast, trimmed of fat, cut into 1-inch pieces 2 medium parsnips (about 12 ounces), peeled, chopped (about 2 cups)
1 large red onion, cut into 1-inch pieces (about 3 cups)
1 cup (6 ounces) dried apricots
1 cup (6 ounces) pitted dried plums
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 1/2 cups chicken broth (from 32-ounce carton)
1 cup apple cider
2 large Golden Delicious apples (about 1 1/4 pounds)


Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.

Cover; cook on LOW heat setting 7 to 9 hours.

Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on LOW heat setting 1 hour longer. Stir well before serving.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 8 hours

Additional Information

Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that's already tender, such as a pork loin roast, braising will make it tough and dry.

If you like, you can substitute 3 carrots for the parsnips.

Nutritional Information

1 Serving (1 Serving): Calories 440 (Calories from Fat 130), Total Fat 14 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 75 mg; Sodium 570 mg; Total Carbohydrate 51 g (Dietary Fiber 7 g, Sugars 33 g), Protein 28 g; Exchanges: 1 Starch; 2 Fruit; 1 Vegetable; 3 Lean Meat; 1 Fat; Carbohydrate Choices: 3 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map