Crock Pot Pork Cider Stew Food

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SLOW COOKER PORK AND CIDER STEW



Slow Cooker Pork and Cider Stew image

The combination of tender pork cubes, melt-in-your-mouth leeks and sweet apples make this stew a comfort classic. Pair it with egg noodles or späetzle for a simple but elegant meal.

Time 8h40m

Yield Serves 6

Number Of Ingredients 9

4 leeks, white and light-green parts only, thinly sliced
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
3 apples, peeled and sliced
6 cloves garlic, finely chopped
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
3/4 cup hard (alcoholic) cider or non-alcoholic apple cider
2 teaspoons cider vinegar
1 (15.0-ounce) can kidney beans, rinsed and drained

Steps:

  • Layer leeks, pork, apples and garlic in the bottom of a 5- to 6-quart slow cooker and sprinkle with salt and pepper.
  • Pour in cider and vinegar.
  • Cover and cook on low until pork is very tender, about 8 hours.
  • Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.

Nutrition Facts : Calories 360 calories, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 100 milligrams, Sodium 400 milligrams, Carbohydrate 35 grams, Protein 37 grams

CROCK POT PORK CIDER STEW



Crock Pot Pork Cider Stew image

If you want a switch from your normal stew recipes, you do not want to miss this Crock Pot Pork Cider Stew! It is easy to throw together and has an awesome flavor!

Provided by Aunt Lou

Categories     Soup

Time 5h10m

Number Of Ingredients 8

2 lbs pork loin or shoulder roast (cubed)
3 potatoes (peeled and cubed)
1 lb baby carrots
1/2 onion (chopped)
2 apples (coarsely chopped)
3 cups apple cider ( or apple juice)
1 teaspoon caraway seed
salt and pepper to taste

Steps:

  • Put all of your ingredients in a 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir well
  • Cover and cook on low for 10-12 hours or high for 5-6 hours

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CROCK POT PORK STEW



Crock Pot Pork Stew image

Make and share this Crock Pot Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 1/2 lbs boneless pork, cut into cubes
1/2 lb baby carrots
3/4 lb potato, cut in chunks
1/2 cup chopped green pepper
1 (16 ounce) package frozen mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 (14 ounce) can chicken broth
2 (1 1/4 ounce) packages brown gravy mix

Steps:

  • Heat oil and brown pork.
  • In large bowl combine all ingredients except broth and gravy mixes.
  • Pour into crock pot.
  • Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
  • Cover and cook on low for 8 hours.

PORK AND CIDER STEW (A CROCK-POT RECIPE)



Pork and Cider Stew (A Crock-Pot Recipe) image

The pairing of sweet potatoes, carrots and apples go perfectly with the pork shoulder and make a nice counterpoint to the cider. It's also really fast and easy to get together.

Provided by TasteTester

Categories     Stew

Time 7h15m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely 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

Steps:

  • Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
  • Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
  • Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

PORK AND CIDER STEW



Pork and Cider Stew image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 17

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

Steps:

  • Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
  • Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
  • Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

SLOW COOKER PORK STEW



Slow Cooker Pork Stew image

This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.

Provided by Tara Jill Emerson

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h20m

Yield 6

Number Of Ingredients 12

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

Steps:

  • Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
  • Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
  • Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
  • Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g

CROCK POT HEARTY PORK STEW



Crock Pot Hearty Pork Stew image

Make and share this Crock Pot Hearty Pork Stew recipe from Food.com.

Provided by Audrey M

Categories     Stew

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless pork loin roast, cut 1 inch cubes
2 medium carrots, cut into pieces
1 medium onion, chopped
2 cups peeled parsnips, cut in 1/2 inch cubes
1 1/2 cups peeled butternut squash, cut in 1 inch cubes
4 cups chicken broth
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons butter or 3 tablespoons margarine, softened

Steps:

  • In a 4 to 5 quart slow cooker, mix together all the ingredients except the flour and margarine.
  • Cover and cook on Low heat 6 to 7 hours or until pork is no longer pink and vegetables are tender.
  • Mix flour and margarine; gradually stir into stew until well blended.
  • Turn slow cooker to high and cook for an additional 30 to 45 minutes, stirring occasionally.

SPICED PORK STEW (CROCK POT)



Spiced Pork Stew (Crock Pot) image

If you like sweet and sour flavours, you'll enjoy this. If you don't have red wine, you can substitute chicken broth. From Slow Cookery. Serve with baked sweet potatoes and warm bread.

Provided by AmandaInOz

Categories     Stew

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium onions, cut into eighths
1/4 cup raisins
2 garlic cloves, pressed
1 bay leaf, dried
1 cinnamon stick
2 lbs boneless pork, trimmed of fat and cubed
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 tablespoons brown sugar
1 cup dry red wine
1 (6 ounce) can tomato paste
1/4 cup red wine vinegar
salt

Steps:

  • In a 3 quart or larger slow cooker, combine onions, raisins, garlic, bay leaf, and cinnamon stick.
  • Coat pork cubes in flour, then add to cooker, and sprinkle with cumin and brown sugar.
  • In a small bowl mix wine, tomato paste, and vinegar. Pour over pork.
  • Cover and cook on low until pork is very tender when pierced (about 7 1/2 to 8 1/2 hours).
  • Skim fat from stew and discard, if necessary. Season to taste with salt.

Nutrition Facts : Calories 451.9, Fat 23, SaturatedFat 8, Cholesterol 101.3, Sodium 315.4, Carbohydrate 22.9, Fiber 2.2, Sugar 13.3, Protein 31

CROCK POT PORK, APPLE AND CRANBERRY STEW



Crock Pot Pork, Apple and Cranberry Stew image

A fun little dish inspired by/ adapted from Susan Dillard's Pork Medallions with cranberries and apples (recipe #45668)

Provided by ChefMDTP

Categories     Stew

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 3/4 lbs boneless pork roast
salt
pepper
3 cups tart apples, thinly sliced (I used Granny Smiths)
1 cup sweet onion, thinly sliced (I used vidalia)
1 cup cranberries (fresh or frozen)
1 cup apple cider or 1 cup apple juice
1 cup chicken broth
3 tablespoons brown sugar
1/2 teaspoon dried rubbed sage

Steps:

  • Season pork roast with salt and pepper.
  • Brown on all sides in a skillet.
  • Meanwhile, put a layer of apples on the bottom of the crock pot.
  • When the meat is browned, throw it on top of the apples.
  • Throw in the rest of the apples, the onion, and the cranberries around and on top of the pork.
  • Mix the apple cider, the chicken broth, the brown sugar and the sage.
  • Pour over the pork and fruits.
  • Cover and cook on high for 6-7 hours until the pork falls apart when you poke it with a fork.
  • Shred the pork and mix well with the sauce.
  • Season to taste with salt and pepper.
  • Serve over hot buttered noodles.

Nutrition Facts : Calories 357.8, Fat 12.9, SaturatedFat 4.6, Cholesterol 113.7, Sodium 208.1, Carbohydrate 20.2, Fiber 2.7, Sugar 15.1, Protein 39

CROCK POT NORMANDY PORK WITH APPLES, SHALLOTS & CIDER



Crock Pot Normandy Pork With Apples, Shallots & Cider image

A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

Provided by French Tart

Categories     Stew

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs pork shoulder, trimmed of fat & cubed
4 -6 apples, cored & halved
1 1/2 lbs shallots, peeled
1 tablespoon balsamic vinegar
2 ounces butter
1 fluid ounce olive oil
1/2 pint sweet apple cider
2 tablespoons apple cider vinegar
6 ounces creme fraiche or 6 ounces sour cream
1/4 pint chicken stock, thickened
fresh thyme or 2 teaspoons dried thyme
salt
black pepper
1 -2 tablespoon calvados or 1 -2 tablespoon brandy

Steps:

  • Trim the pork of any thick fat. Cut into large cubes of about 4" square or even bigger - it shrinks with cooking & works better with larger pieces of meat.
  • Peel the shallots and set to one side.
  • Halve & core the apples and set to one side with the shallots.
  • Turn the crockpot onto High. Mix the cider, cider apple vinegar, creme fraiche, salt & pepper, thyme & thickened chicken stock together in a large pouring jug & pour into the crockpot.(If using fresh thyme - leave to last.) Add the cored and halved apples and replace the lid whilst you brown the pork & shallots.
  • Heat up half the butter & half of the olive oil in a large skillet or wok-type pan, one with fairly high sides.
  • As soon as it is smoking but not burning, brown the shallots in batches - you want a deep caramelised colour & the shallots just softened on the outside. When all the shallots have been done, put them all back into the pan - turn up the heat & add the balsamic vinegar and stir briskly making sure all the shallots are well coated.
  • Add the shallots & Balsamic vinegar mixture to the crockpot.
  • Heat up the remaining butter and oil, adding more if necessary & start to brown the pork pieces, again do not overcrowd the pan - they need to be well coloured & seared to seal in the juices. As the pork pieces are browned, add them to the crockpot.
  • When all the pork is browned & added to the crockpot, give all the ingredients a good mix around in the crockpot with a wooden spoon. If using fresh thyme, pick about 4 large sprigs and place on top of the Normandy Pork - the leaves fall off during cooking & leave the bare branches for throwing away!
  • Cook on high for between 6 - 10 hours.
  • Just before serving, pour in Calvados and mix through. Serve each person with 2 -3 pieces of pork, a cooked apple half & 1 or 2 shallots; add a dollop of creme fraiche on the side & garnish with Thyme & a fresh Apple sliver if desired. Decant the excess sauce into a gravy boat for extra saucy bits!
  • Great with spiced red cabbage, fluffy mashed potatoes or pommes Dauphinoise.
  • To cook in an conventional oven, follow recipe as above, but cook in a La Creuset type oven proof dish; pre-heat oven to 175 C or 350 F and cook slowly for about 6 hours, checking after 4 hours. It will cook quite happily for up to 8 hours if this helps in your time management, you may have to turn the oven down to about 125 C, 250 F after 4 hours for a long slow 8 hour cooking time.

Nutrition Facts : Calories 658.8, Fat 48, SaturatedFat 19.7, Cholesterol 165.6, Sodium 192.1, Carbohydrate 25, Fiber 1.7, Sugar 7.5, Protein 32.4

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