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Slow-Cooked Apple Cider Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 2 cups apple cider
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork cubes and brown them on all sides for about 5 minutes. Transfer the pork to the slow cooker.
  • Add the onion and garlic to the same skillet. Cook for 3 minutes until the onion softens, then scrape everything into the slow cooker.
  • Add the potatoes, carrots, apple cider, chicken broth, thyme, bay leaves, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the pork is tender and the vegetables are soft.
  • Remove the bay leaves before serving. Ladle the stew into bowls and top with chopped fresh parsley.

Notes

Use a good quality apple cider rather than apple juice for better flavor depth. If the broth seems thin at the end, mash a few potato cubes against the side of the slow cooker to thicken it naturally. Leftovers reheat well the next day and the flavors continue to blend.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife