Serves 8
412 cal · 440 min
Slow Cooker Pork Stew with Cherries and Apple Juice over Brown Rice
Recipe GLPRe9e067c35ef0e5
A hearty slow-cooked pork stew enriched with tart cherries, apple juice, and crushed cereal for body and depth. Tender carrots, caramelized onions, and aromatic herbs create a comforting one-pot meal served over fluffy brown rice.
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Ingredients
2 pounds lean pork stew meat
3 cups baby carrots
1 large onion, sliced
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 1/2 cups complete bran and wheat flakes cereal, crushed to 3/4 cup
1 cup dried tart cherries
3/4 cup 100% apple juice or apple cider
4 cups hot cooked brown rice
Directions
Trim any visible fat from the pork stew meat and set aside.
Spray a large skillet or sauté pan with non-stick cooking spray and heat over medium-high heat.
Working in two batches, add half of the pork to the hot pan and brown on all sides, about 6–8 minutes per batch. The meat should reach an internal temperature of 145°F (63°C) for a safe doneness level. Transfer browned pork to a plate.
In a 4- to 6-quart slow cooker, layer the baby carrots on the bottom, then the sliced onion on top. Sprinkle the dried thyme, coarse black pepper, salt, and minced garlic over the vegetables.
Crush the bran and wheat flakes cereal to yield 3/4 cup and sprinkle it evenly over the vegetable and herb mixture in the cooker. Scatter the dried tart cherries over the cereal.
Top the mixture with the browned pork pieces, then pour the apple juice or apple cider over everything in the cooker.
Cover the slow cooker and cook on the low setting for 7 to 8 hours, or on the high setting for 3 1/2 to 4 hours, until the pork is very tender and the stew has thickened.
About 45 minutes before the stew finishes cooking, prepare the brown rice according to its package directions. When the stew is done, gently stir the pork mixture and serve approximately 1/2 cup of cooked brown rice per person, topped with the stew.
