Cider-braised Spicy Pork Stew

Main Course

Recipe courtesy of Rouses

Serves 6

  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 lbs boneless pork shoulder cut into 1 inch pieces (pork butt OK too)
  • 1 large onion, coarsely chopped
  • 1 cup apple cider
  • 1 cup chicken broth
  • 1 tablespoon fresh parsley, chopped
  • 2 1/2 teaspoons Tabasco or other favorite hot sauce
  • 3 cups butternut squash, raw, diced
  • 2 cups brussels sprouts, each cut in half
  • 1 large apple, peeled, seeded and coarsely chopped

Cider-braised Spicy Pork Stew

Cider-braised Spicy Pork Stew

Click image to enlarge



Combine flour and salt in a bowl, add pork pieces. Toss to coat well.

Heat oil in a 12 inch skillet over medium-high heat. Cook pork pieces in batches unit well browned on all sides.
Repeat until done.

Remove pork to a slow cooker. Add onion, apple cider, chicken broth, parsley and your favorite hot sauce.
Cover and cook on high 2 hours or cook on low 4 hours. Stir in squash, brussels sprouts add apple. Cover and cook on high 2 hours more, stirring occasionally.

Serve with crusty bread.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive