Slow Cooker Pork & Cider Stew

Slow Cooker Pork & Cider Stew

3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons canola or vegetable oil, divided
8 ounces peeled fresh pearl onions (about 20)
And many more.

  • Step 1. Pat the pork dry with paper towels. Generously season with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Working in batches, add the pork in a single layer and sear until browned on all sides, 3 to 5 minutes per batch. Transfer to a 6-quart or larger slow cooker. Repeat with the remaining pork.
  • And now, Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the flour and cook 2 minutes more.
  • Step 03, Pour in the apple cider and deglaze the skillet, using a wooden spoon to scrape the browned bits from the bottom of the skillet. Whisk in the broth, mustard, salt, and pepper, and bring to a boil.
  • Complete Instructions:

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