Crockpot Pork Stew
1 1/2 to 2 pounds pork shoulder, trimmed of fat and cut in 1-inch cubes
2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds
2 medium to large carrots, sliced about 1/2-inch thick
1 cup chopped onions
1 large tart apple, such as Granny Smith, peeled, cored, and chopped
1/2 cup chopped celery
3 tablespoons quick-cooking tapioca
2 cups apple juice
1 teaspoon salt
1/4 teaspoon ground black pepper
Combine all ingredients in slow cooker. Cover and cook on LOW setting for 9 to 10 hours, or on HIGH for 4 1/2 to 5 hours.
*Tapioca is used to thicken the stew. If you don't have tapioca or can't get it, mix together 2 tablespoons of cornstarch and 2 tablespoons of cold water and stir into the stew about 30 minutes before done.
Serves 6
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My most prized heirloom is my great-grandmother's iron skillet.
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