Healthy Foods, Nutrition, recipes

Cider, Pork, and Vegetable Stew

Cider, Pork, and Vegetable Stew

This recipe is from Better Homes & Garden Cookbook – Limited Edition, Eating for Life section; page A-42.

“Slightly sweet, hearty root vegetables – carrots and potatoes – complement tender chunks of pork in this stew.  Lean pork provides nutrients for energy production.”

Prep:  20 minutes, Cook: 10-12 hours (low) or 5-6 hours (high), Makes: 8 servings


  • 2 pounds boneless pork shoulder roast
  • 3 medium cubed potatoes (about 2.5 cups)
  • 3 medium carrots, cut into 1/2 inch pieces (about 1.5 cups)
  • 2 medium onions, sliced
  • 1 cup coarsely chopped apple (1  medium)
  • 1/2 cup coarsely chopped celery (1 stalk)
  • 3 tablespoons quick-cooking tapioca
  • 2 cups apple juice or apple cider
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon black pepper
  • Celery leaves (optional)


  1. Cut meat into 1-inch cubes.  In a 3.5-to-5.5 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca.  Stir in apple juice, salt, caraway seeds, and pepper.
  2. Cover and cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. 



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