The Scoop
There comes a day every year when the temperature drops below 60 degrees, and our entire personality instantly shifts to "cozy sweater, emotional support beverage, and comfort food".
This Fall Stew is exactly what that energy demands. We are talking about tender, slow-cooked pork shoulder, sweet potatoes, and tart Granny Smith apples coming together in a slow cooker to create the ultimate autumn experience.
The best part? You literally just toss everything into the pot, whisk up a quick apple cider and herb slurry to make the sauce perfectly velvety, and let your slow cooker do all the heavy lifting for the next 7 to 9 hours.
Your entire living space will smell like a luxury fall candle, and you get a hearty, sweet-and-savory dinner without having to expend any actual energy.
It’s peak lazy-girl autumn luxury!
Ingredients
- 2 medium sweet potatoes, chopped
- 3 small parsnips or carrots, chopped
- 1 cup onion, chopped
- 1 pound pork shoulder, boneless and chopped
- 1 large Granny smith apple, chopped
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup apple cider
Directions
- Layer the sweet potatoes, the parsnips, the onion, the pork, and the apple in a 3 1/2-quart or larger slow cooker.
- Stir the flour, the salt, the sage, the thyme, and the pepper together in a small bowl.
- Add the cider to the flour mixture and stir until smooth.
- Pour the cider mixture over the meat and the vegetables in the slow cooker.
- Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat.
- Serve.
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