Pork Shoulder and Apple Juice

16 Sep

Who remembers this episode on The Brady Bunch?

So last weekend I didn’t make pork chops and apple sauce but I did make pork shoulder ribs with apple juice and shared it with my parents for lunch. Since we knew we wanted to see them over the weekend we thought it would be a treat to bring one of our crock pot meals to them.  We have a 6-quart crock pot so we had plenty. The recipe came out sweet and the pork tender but I think just using a vegetable or chicken stock would have been fine. We altered the recipe very slightly from the one posted.

  • 2 pounds pork shoulder ribs, trimmed of fat and cut in 1-inch cubes
  • 2  pounds of unpeeled  cubed red potatoes
  • 2 carrots, sliced about 1/2-inch thick
  • 1 chopped onion
  • 1 large tart apple, peeled, cored, and chopped – we used Braeburn
  • 1/2 cup chopped celery
  • 2 tablespoons  tapioca starch
  • 2 cups apple juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Combine all ingredients except tapioca starch in slow cooker. Cover and cook on LOW setting for 9 to 10 hours, or on HIGH for 4 1/2 to 5 hours.

Mix 2 tablespoons of tapioca starch and 2 tablespoons of cold water and stir into the stew about 30 minutes before done.

Serve with white rice or by itself.

Serves 6 with left overs

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