✤2 lbs boneless pork shoulder roast
✤1/2 tbsp vegetable oil
✤3 medium potatoes, cut into ½” pieces (~463g)
✤3 medium carrots, cut into ½” pieces (~257g)
✤2 medium yellow onions, sliced (~364g)
✤1 cup (~164g) apple, chopped
✤2 cups apple cider
✤3 tbsp quick-cooking tapioca
✤1 tsp salt
✤1 tsp caraway seeds
✤1 tsp black pepper
❖Trim excess fat from the meat as necessary, then cut into 1-inch pieces.
❖In a large skillet, heat the oil over medium-high heat and sear meat on all sides until just browned.
❖Transfer meat to a slow cooker, then add the potatoes, carrots, onion & apple.
❖In a medium bowl, whisk together the cider, tapioca & spices. Pour over meat & veggies in the cooker.
❖Cover and cook on low heat for 10-12 hours or on high for 5-6 hours.
