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Ingredientes
- 1 x 3-lb. boneless pork shoulder (butt) roast cut into 2-inch cubes, trimmed
- 2 Tbsp. oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 x minced onions
- 2 x carrots pared, cut into 1/2-inch rounds
- 2 x granny smith apples peeled, cored, quartered
- 3/4 c. apple cider
- 1/2 tsp dry thyme
- 1/4 tsp grnd allspice
- 1/4 tsp rubbed sage
Direcciones
- Heat oil in large skillet over medium-high heat. Add in pork cubes and brown on all sides, turning as needed, about 5 min. Transfer pork to plate, season with salt and pepper.
- Add in onions, carrots and apples to skillet and cook, stirring often, till onions begin to brown, about 5-6 min.
- Transfer to a 3 1/2-qt slow cooker and top with pork cubes. Add in apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add in to the slow cooker.
- Cover and slow-cook till pork is tender, 6-7 hrs on low.
- Using a slotted spoon, transfer meat to a serving bowl, cover to keep hot. Skim off fat from surface of cooking liquid.
- In food processor or possibly blender, puree cooking liquid and solids till smooth. Pour sauce over meat, stir gently and serve immediately.
- Wine suggestion: Serve with a lightly chilled Riesling or possibly Gewurztraminer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 131 | 42% |
| Total Fat 14.64g | 18% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.12g | |
| Cholesterol 93mg | 31% |
| Sodium 315mg | 13% |
| Potassium 671mg | 19% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.91g | 7% |
| Protein 27.78g | 44% |
