Pork Stew With Apples and Turnips in Cider

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Pork shoulder is one of those inexpensive cuts of meat that benefits from long, slow cooking. This slow-cooked comfort food is just lovely served over egg noodles. Easily made in either a crock pot or in the oven, this delicious meal is adapted from “Slow-Cooked Comfort” as published in our local paper.

Ingredients Nutrition

Directions

  1. Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
  2. Cover and refrigerate for several hours or overnight.
  3. Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
  4. Bring to a light boil and boil for 5 minutes.
  5. Drain and cool under cold running water. Set aside.
  6. Pat meat dry with paper towels.
  7. On a plate, season flour with large pinch of salt and freshly ground pepper.
  8. Preheat oven to 325F, if using Dutch oven.
  9. Heat oil in a large skillet over medium-high heat.
  10. Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
  11. As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
  12. Pour cider into the skillet.
  13. Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
  14. Strain the cider over the meat.
  15. Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
  16. Season with salt and pepper and cover.
  17. Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
  18. Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
  19. Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
  20. Mash some of the apples and turnips into the juices, pour over meat.

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