Ingredients
- 1 1-1/2- to 2-pound boneless pork shoulder roast
- 1 tablespoon cooking oil
- 3 medium parsnips, cut into 1/2-inch pieces (2 cups)
- 3 medium carrots, cut into 1-inch pieces (1-1/2 cups)
- 1 large green pepper, cut into 1-inch wide strips
- 2 stalks celery, cut into 1/2-inch pieces (1 cup)
- 3 tablespoons quick-cooking tapioca
- 1 6-ounce can frozen apple juice concentrate, thawed
- 1/4 cup water
- 1 teaspoon instant beef bouillon granules
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
Description
Juice Concentrate Infuses Its Sweet Apple Flavor Into Pork, Carrots, And Parsnips While This Savory Dinner Simmers In The Slow Cooker.
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