Ingredients

• 3 lbs. cubed pork (tender cuts, such as pork shoulder (butt) or pork loin)
• 3/4 cup all-purpose flour
• 1/2 cup cooking oil
• 3 cups apple cider
• 6 small carrots, sliced diagonally into 1/4-inch thick pieces
• 1 medium-sized onion, chopped (or 3 leeks, chopped)
• 3/4 teaspoon rosemary (fresh is best, though dried is fine)
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

Preheat oven to 325° F.

Remove any unwanted fat from pork. Coat pork cubes with flour and set aside near cooking area. Heat oil in a large skillet, then add pork and cook until browned, stirring occasionally to brown

all sides. Remove pork with a slotted spoon and place in a 3-quart casserole dish. Add carrots and onion to pork. Sprinkle evenly with rosemary, salt and pepper, then stir all to combine.

Drain excess oil from skillet (reserving browned particles in skillet), then pour cider into skillet. Heat cider just until hot, stirring to remove browned particles from bottom and sides of skillet. Pour hot cider into casserole dish. Cover with aluminum foil or casserole cover and bake for 2 hours or until pork seems tender when poked with a fork. Serve alone or over rice or pasta.