Prep 20 mins
Cook 40 mins
This recipe is VERY autumnal, and also a little bit quirky. I was a little bit worried about the flavor profile (squash? curry? apples?), but it all comes together beautifully. I made changes from the original Better Homes and Gardens recipe, which you might want to consider doing as well. I used two 16-ounce packages of already diced butternut squash--much easier! I also added more chicken broth (probably close to a whole 32-ounce carton), more cider, and added garlic and red pepper flakes.
- 907.18 g boneless pork shoulder
- 4 medium green crisp-tart cooking apples
- 14.79 ml cooking oil
- 1 large onion, cut into thin wedges
- 9.85 ml curry powder
- 396.89 g can chicken broth
- 158.51 ml apple cider or 158.51 ml apple juice
- salt (to taste)
- pepper (to taste)
- 340.19 g peeled baby carrots
- 680.38 g butternut squash, peeled, seeded, and cubed (2 cups)
- Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
- In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
- Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
- Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.