Recipe: Braised Cider Pork Stew (crock pot)

Braised Cider Pork Stew
Servings: 8

4 pounds trimmed boneless pork shoulder
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
3 onions -- sliced
4 cloves garlic -- minced
1 tablespoon dried thyme
1 cup apple cider or apple juice
1/3 cup cider vinegar
2 bay leaves
2 sweet red peppers -- chopped
1 red apple (unpeeled) -- cored and thinly sliced
1/4 cup chopped fresh herbs (such as parsley and
chives)

Cut pork into 1-inch cubes.

In large bowl, combine flour and half each of the salt and pepper. Add pork in batches and toss to coat.

In large Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding remaining oil as necessary. Transfer to plate.

Transfer meat to a 4.5 to 6 L slow cooker. Add remaining ingredients except red peppers, apple and fresh herbs; cover and cook on Low for 6 to 7 hours or until pork is tender. Add red peppers; cook for 1 hour or until tender. Serve topped with apple and sprinkled with herbs.