Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!
cost per recipe: $17.34
The price is determined by the national average.
pounds boneless pork shoulder, cut into 2-inch pieces
can (10 3/4 ounces) Campbell’s® Condensed French Onion Soup
cup apple juicecider or apple juice
large Granny Smith apple, cut into thick slices (about 3 cups)
cups butternut squashpeeled, seeded and cut into 2-inch pieces
cups parsnip, peeled and cut into 1-inch pieces (about 2 medium)
teaspoon dried thyme, crushed
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.