Crock Pot Pork, Apple and Cranberry Stew

A fun little dish inspired by/ adapted from Susan Dillard's Pork Medallions with cranberries and apples (Pork Medallions With Cranberries and Apples)

• Ready In: 7 hrs 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

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