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    You are in: Home / Recipes / Slow-Cooked Pork Stew Recipe
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    Slow-Cooked Pork Stew

    Slow-Cooked Pork Stew. Photo by Bev

    1/1 Photo of Slow-Cooked Pork Stew

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    bluemoon downunder's Note:

    Always on the lookout for another tasty crockpot recipe, in trying this recipe, I was attracted by C. Barber's comment that "The pork and vegetables in this dish taste best when cooked slowly. The meat becomes so tender you can tear it with a fork." Sounded good to me! And I was not disappointed. The recipe I have posted here has been adapted from C. Barber's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Vary the vegetables - and adjust the quantity of garlic - to suit your taste preferences.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
    2. 2
      In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
    3. 3
      Pour it over the pork and vegetables.
    4. 4
      Cover and cook on low for 6 hours or on high for 4 hours.
    5. 5
      Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
    6. 6
      My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!

    Ratings & Reviews:

    • on August 01, 2009

      55

      Tastes great! Timing was right on for me but did cut all the pieces as suggested. I reduced the black pepper to 1 teaspoon and did not have parsnips otherwise made as posted. Loved the 6 cloves of garlic! Served with Heart Healthy Cornbread. Thanks bluemoon downunder for sharing. Made for Zaar Stars.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2008

      55

      This was delicious! My DH could not get enough of it. It went together fairly quickly and the cook time was right on for my crockpot. I realized as I was writing this review that I forgot to add the spinach. I put it in the microwave to thaw and left it there. It was great without it. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2007

      45

      This was yummy. The tapioca was not weird or noticeable at all, glad I tried it. My carrots and parsnips were still a bit crunchy after 6 hours so I will put veggies on bottom next time, meat on top. The sauce was tasty.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Slow-Cooked Pork Stew

    Serving Size: 1 (458 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 481.5
     
    Calories from Fat 137
    28%
    Total Fat 15.2 g
    23%
    Saturated Fat 5.4 g
    27%
    Cholesterol 122.5 mg
    40%
    Sodium 737.6 mg
    30%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 6.1 g
    24%
    Sugars 11.9 g
    47%
    Protein 48.3 g
    96%

    The following items or measurements are not included:

    parsnips

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