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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.

Yield: 6-8

Featured Ingredients

Rich with sage and mustard, this flavorful salt-free Bavarian spice is ideal for slow roasted meats and poultry. Tangy and herbal, the... Size Options
$5.49 Glass jar, 1/2 cup (wt. 1.6 oz)

Cider-Stewed Pork with Root vegetables Recipe

Ingredients
  • 2 lb pork roast
  • 1 heaping tablespoon Bavarian Seasoning
  • 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
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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.

Yield: 6-8
Helpful Hints

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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