Apple Pork Roast and Vegetables
From: Better Homes and GardensJuice concentrate infuses its sweet apple flavor into pork, carrots, and parsnips while this savory dinner simmers in the slow cooker.
Servings: Makes 6 servings.
Prep: 15 mins
Total: 10 hrs 15 mins
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Ingredients
1 1-1/2- to 2-pound boneless pork shoulder roast
1 tablespoon cooking oil
3 medium parsnips, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1-inch pieces (1-1/2 cups)
1 large green pepper, cut into 1-inch wide strips
2 stalks celery, cut into 1/2-inch pieces (1 cup)
3 tablespoons quick-cooking tapioca
1 6-ounce can frozen apple juice concentrate, thawed
1/4 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
Directions
1. Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.
2. Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery. Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.
Nutrition Facts
Calories 344, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 74 mg, Sodium 266 mg, Carbohydrate 33 g, Fiber 5 g, Protein 21 g. Daily Values: Vitamin A 115%, Vitamin C 36%, Calcium 4%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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