SLOW COOKER PORK AND CIDER STEW
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
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
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
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
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
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
SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
PORK AND CIDER STEW (A CROCK-POT RECIPE)
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
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.
CROCK POT NORMANDY PORK WITH APPLES, SHALLOTS & CIDER
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
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
CROCK POT PORK STEW
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
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.
SLOW COOKER PORK STEW
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
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
CIDER PORK STEW WITH CHEDDAR DUMPLINGS
A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.
Provided by PaulaG
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
- Add pork cubes, close bag and shake to evenly coat meat.
- Place the coated pork on waxed paper; reserving remaining flour mixture.
- In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
- Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
- Add remaining stew ingredients except for the 2 Tbsp water.
- Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
- Combine 2 Tbsp water and reserved flour mixture in a small bowl.
- Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
- Lightly spoon the flour into measuring cup level off.
- In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
- Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
- Drop by tablespoons onto hot stew.
- Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
- Keeping the pan covered tightly results in light, fluffy dumplings.
Nutrition Facts : Calories 311.7, Fat 7.3, SaturatedFat 2, Cholesterol 40.1, Sodium 712.3, Carbohydrate 43.5, Fiber 4.6, Sugar 10.8, Protein 18.3
CROCK POT HEARTY PORK STEW
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
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.
CROCK POT PORK, APPLE AND CRANBERRY STEW
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
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
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