A Year-Round Guide to Franklin and Nantahala

Yields: 8 servings. 2 pounds pork shoulder roast 3 medium potatoes, cubed 3 medium carrots cut into half-inch pieces 2 medium onions, sliced 1 medium apple, cored and coarsely chopped

Madison County Championship Rodeo

Yields: 8 servings. 2 pounds pork shoulder roast 3 medium potatoes, cubed 3 medium carrots cut into half-inch pieces 2 medium onions, sliced 1 medium apple, cored and coarsely chopped

Rosemary and Goat Cheese Strata

Yields: 8 servings. 2 pounds pork shoulder roast 3 medium potatoes, cubed 3 medium carrots cut into half-inch pieces 2 medium onions, sliced 1 medium apple, cored and coarsely chopped

Apple Cider Pork Stew

Yields: 8 servings.

2 pounds pork shoulder roast
3 medium potatoes, cubed
3 medium carrots cut into half-inch pieces
2 medium onions, sliced
1 medium apple, cored and coarsely chopped
½ cup coarsely chopped celery
3 tablespoons quick cooking tapioca
2 cups apple cider
1 teaspoon salt
1 teaspoon caraway seeds
¼ teaspoon black pepper

Cut meat into 1-inch cubes. In a 4 to 6 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple cider, salt, caraway seeds, and pepper. Cover, and cook on low heat setting for 10 to 12 hours, or on high heat setting for 5 to 6 hours.

print it

This story was published on Mar 01, 2005