Memphis Pork Suppercrockpot, meats 8.00 medium sweet potatoes (about 3 lbs) 3.00 lb pork shoulder; cubed 3.00 medium onions; sliced 4.00 medium tart red apples; cored and 1 into rings 2.00 tablespoon brown sugar 2.00 cup apple juice 2.00 teaspoon salt 1.00 teaspoon marjoram; crumbled 0.25 teaspoon pepper 1 chopped parsley 1. Pare and quarter sweet potatoes. 2. Trim all fat from pork; brown, a gew pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve. 3. Arrange potatoes around edge of slow cooker; place half of meat in middle. Top e=with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onion, overlap remaining apple rings around edge; sprinkle remaining brown sugar over. Combine apple juice, salt, marjoram and pepper in a 2 cup measure; pour over apple rings; cover. 4. Cook on low for 8 hours or on hig for 4 hours, or until pork is tender. Sprinkle with chopped parsley before serving. |
