Apple Pork Roast and Vegetables
List of Ingredients
1 1-1/2- 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 1-inch wide strips
2 stalks celery, cut into 1/2-inch pieces (1 cup)
3 tablespoons quick-cooking tapioca
1 6-ounce can frozen apple juice concentrate, thawed
1/4 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon Recipe
Trim fat from roast. If necessary, cut roast to fit into crockery cooker.
Brown roast in a large skillet on all sides in hot oil.
Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart electric crockery 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.
|
|
member logon
