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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. |
