Nutrition per serving may change if servings are adjusted.
2 pounds boneless pork shoulder roast
3 medium cubed potatoes (about 2- ½ cups)
3 medium carrots, cut into ½-inch pieces (about 1- ½ cups)
2 medium onions, sliced
1 cup coarsely chopped apple (1 medium)
½ cup coarsely chopped celery (1 stalk)
3 tablespoons quick-cooking tapioca
2 cups apple juice or apple cider
1 teaspoon salt
1 teaspoon caraway seeds
¼ teaspoon black pepper
Celery leaves (optional)
Cut meat into 1-inch cubes. In a 3- ½- to 5- ½ quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.
Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.
Tips: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.