Apples, sweet potatoes, and apple juice make this delicious five ingredient crockpot stew with chunks of pork shoulder super easy. This is a fabulous recipe for fall since it uses the flavors of the season.
This recipe is perfect to make on a cold fall day when you're going to be at home puttering around the house, or are going to be at work or school and want to come home to dinner ready and waiting. The scent of this stew is so wonderful; it will warm your house.
You can use any kind of apples you'd like in this simple recipe. We prefer to use a tart apple, mostly because the sweet potatoes and the apple juice used in the recipe are already sweet. Granny Smith or Haralson are our apple varieties of choice in recipes like this one.
Serve this wonderful recipe with a green salad tossed with sliced mushrooms and a savory salad dressing, along with some toasted garlic bread and a glass of wine.
- 1 pound boneless pork shoulder, cut into 1" cubes
- 3 cups peeled, cubed sweet potatoes
- 2 apples, cored and chopped
- 1 onion, chopped
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups apple juice
- 2 tablespoons cornstarch
- 1/4 cup water
- Layer the sweet potatoes, apples, and onion in a 4 to 5-quart slow cooker. Sprinkle the ingredients with thyme, salt, and pepper, then top with the pork cubes. Pour apple juice over all; do not stir.
- Cover the crockpot and cook on low for 7 to 8 hours or until the meat and veggies are tender.
- Then, in a small bowl, combine the cornstarch and water; stir well with a wire whisk until the mixture is smooth. Stir the cornstarch slurry into the stew; cover and cook on high for 15 minutes until thickened. Serve immediately.
Fat: 8 grams
Sodium: 176 mg
Vitamin A: 120% DV