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Apple Pork Roast and Vegetables
1 1/2 pounds to 2-pound boneless pork shoulder roast
1 tablespoon cooking oil
3 medium parsnips cut into 1/2 inch pieces (2 cups)
3 medium carrots cut into 1-inch pieces (1 1/2 cups)
1 large green pepper -- cut into wedges
2 stalks celery (1 cup) -- cut into 1/2" pieces
3 tablespoons quick-cooking tapioca
1 can frozen apple juice concentrate (6-oz) -- thawed
1/4 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
Trim fat from roast. If necessary, cut roast to fit into slow cooker. Brown roast in a large skillet on all sides in hot oil.
Meanwhile, in a 3-1/2-, 4-, 5- or 6-quart slow cooker place parsnips, carrots, green pepper, and celery.
Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.
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