Cider Pork Stew

Cider Pork Stew

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Mary Casey


I am a diabetic and finding a recipe that works to keep my blood sugars level is hard. This one is great! I changed some of the amounts of the ingredients to suit my flavor pallet and boy, did it ever hit the spot on a cold rainy night. I even made rye bread to go as a side for my husband. He even enjoyed this recipe!

Oh, this is also great for a Sunday dinner as you use your slow cooker and can bake the bread in a bread maker. (I did mine the old fashion way)


★★★★★ 1 vote

20 Min
10 Hr


  • 1 1/2 lb
    pork chops, boneless, 1" thick cut into 1" cubes
  • 1 1/2 c
    fresh sliced parsnips, peeled and cubed
  • 2 1/4 medium
    carrots, peeled and cut into 1/2" pieces
  • 2 medium
    onions, sliced thinly (i used 1 sweet and 1 brown)
  • 1 medium
    apple, peeled, cored and coarsely chopped (gala or pink lady)
  • 3/8 c
    fresh chopped celery
  • 2 1/4 Tbsp
    quick cooking tapioca
  • 1 c
    apple cider
  • ·
    salt to taste (optional)
  • 3/4 tsp
    caraway seeds
  • ·
    freshly ground pepper to taste
  • 1 c
  • ·
    fresh celery leaves (garnish)

How to Make Cider Pork Stew


  1. In a 3 1/2 - 5 1/2 quart slow cooker combine pork, parsnip, carrot, onion, apple celery and tapioca
  2. Add apple cider, salt (if desired), caraway seeds and pepper.
  3. Cover and cook on low heat setting for 10 to 12 hours or high heat setting for 5 to 6 hours.
  4. Garnish individual servings with celery leaves. Serve with a green salad and homemade rye bread.

Printable Recipe Card

About Cider Pork Stew

Course/Dish: Other Main Dishes Pork
Other Tag: Healthy

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