Slow Cooker Harvest Pork Stew



  • My Rating: 0 Stars
  • Serves/Makes:8
  • Prep Time:20 Minutes
  • Implements:Slow Cooker/Crockpot



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  • 2lb 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)


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.


  • 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.