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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Thursday, October 11, 2012

Oven Pork and Apple Stew

Last weekend I made the most delicious pork stew. I did it in the oven and used pork shoulder cut in cubes, then added apples, onions, carrots, celery and mushrooms. I flavored it with some apple juice, a small bit of thyme and some crushed red pepper. I was wonderful. Even Aaron liked it and took all the leftovers home with him. Here's how I did it.

I preheated the oven to 350 degrees. Then I took a deep roaster and layered the ingredients in it:

1-1/12 cups each, chopped carrots and celery
8 oz. pkg of sliced mushrooms, I used baby bellas as I think they have a better flavor, but use what you have
1 large onion peeled and chopped or chunked
2 Granny Smith apples, peeled, cored and cubed

Over that I sprinkled: 1/4 cup quick cooking tapioca, about 1/4 tsp. dried thyme, 1 tsp. garlic powder, and a sprinkle of crushed red pepper.

Then I cubed about 3 pounds of pork shoulder, trimmed of fat (you could also use cubed boneless country style ribs). Finally I poured over this a can of chicken broth and about 1 1/2 cups apple juice and quater cup of apple cider vinegar. If you happen to have some hard cider around, you could use a bottle of that in place of the apple juice and it would probably be even better.

Then I baked it about three hours, stirring it about 3 times. When the meat it tender and the gravy thickened, it is ready to eat. I served it with some crusty bread and it was a delicious meal.   Feel free to change the vegetables, any root vegetable would be good in this.   Also feel free to use whatever herb or seasoning you  like best.