2 medium sweet potatoes (1 1/4 lb), peeled and cut in 3/4-in. pieces
3 small parsnips or carrots, peeled and cut in 1/2-in.-thick slices
1 cup chopped onion
2-lb boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp each dried sage and thyme
1/4 tsp pepper
1 cup apple cider
1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3 1/2-qt or larger slow-cooker.
2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
Taken from Woman's Day Magazine
For more recipe ideas, please visit Gayle