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Cider-Stewed Pork with Root Vegetables

Played around a bit looking for the perfect use for the Bavarian blend, and ended up with the epitome of autumn.

Submitted by: Yume from Nashua, NH
Yield: 6-8 servings


Featured in this Recipe


  • 2 lb pork roast
  • 6 cups mulled cider
  • 1 small rutabaga
  • 1 small butternut squash
  • 1 large turnip
  • 1 large parsnip
  • 1 large carrot
  • 1 small celeriac (celery root)
  • 1 medium Yukon Gold potato
  • 1 small yam

Preparation Instructions:

Coat roast in Bavarian seasoning, cover, and let rest overnight. Put roast in crockpot and cover with cider. Cook for 3-4 hours, until meat is tender enough to shred easily. While the roast is cooking, peel the vegetables (potato optional) and scoop the seeds from the squash. Dice about half the rutabaga and maybe a quarter of the squash - you want about a cup and a half of each. Dice all of the other vegetables. Add to the crockpot and cook for another two hours or until tender but firm.

More About This Recipe

There's a mulled cider recipe here you can use, if you need one. If you can’t find or don’t want to use celeriac, you can just use celery. Be aware that it will take less time to cook, so add it a later than the other veggies - it should be in there no more than half an hour.



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