Nutrition per serving may change if servings are adjusted.
1 pound boneless pork shoulder
Nonstick cooking spray
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 medium parsnips, peeled and cut into ¾-inch slices
2 small green apples, cut into wedges
1 medium onion, cut into thin wedges
3 cups vegetable broth
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
1½ teaspoons dried thyme, crushed
1 teaspoon bottled minced garlic (2 cloves)
½ teaspoon crushed red pepper
1 (12 ounce) can can beer or 1½ cups vegetable broth
4 large roma tomatoes, cut up
Trim fat from meat. Cut meat into ¾-inch pieces. Lightly coat large skillet with cooking spray; heat over medium-high heat. Add meat; cook and stir until meat is brown. Set aside.
In a 5- to 6-quart slow cooker, combine sweet potato, parsnip, apple, onion (see Tip). Add meat. Whisk together broth, brown sugar, mustard, thyme, garlic and crushed red pepper. Pour over meat along with the beer.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Stir in tomato.
Tip: 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.