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Slow-Cooker Harvest Pork Stew

Sweet apples, apricots and plums work well with this stew's robust flavors. Simply bake up some Pillsbury® artisan dinner rolls to complete this meal.

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  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 12
  • servings 8
 

Ingredients

2
lb boneless pork shoulder roast, trimmed of fat, cut into 1-inch pieces
2
medium parsnips (about 12 oz), peeled, chopped (about 2 cups)
1
large red onion, cut into 1-inch pieces (about 3 cups)
1
cup dried apricots (6 oz)
1
cup pitted dried plums (6 oz
1/4
cup all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground cloves
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
1
cup apple cider
2
large Golden Delicious apples (about 1 1/4 lb)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.
  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.

EXPERT TIPS

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Expert Tips

Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that’s already tender, such as a pork loin roast, braising will make it tough and dry.

If you like, you can substitute 3 carrots for the parsnips.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
570mg
570%;
Total Carbohydrate
51g
51%
(Dietary Fiber
7g
7%
  Sugars
33g
33%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.