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Memphis Pork Supper
| Ingredients | |||
| 8 | each | potatoes, sweet | |
| 3 | each | pork, shoulder, cubed | |
| 3 | each | onions, sliced | |
| 4 | each | apples, red, tart, cored, sliced into rings | |
| 2 | tablespoon | sugar, brown | |
| 2 | cup | apple, juice | |
| 2 | teaspoon | salt | |
| 1 | teaspoon | marjoram, crumbled | |
| 1/4 | teaspoon | pepper | |
| 1 | parsley, chopped | ||
Directions: | |||
| Pare and quarter sweet potatoes. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve. Arrange potatoes around edge of slow cooker; place half of meat in middle. Top with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onion. Overlap remaining apple rings around edge, sprinkle remaining brown sugar over. Combine apple juice, salt, marjoram and pepper in a 2 cup measure. Pour over apple rings, cover. Cook on low for 8 hours or on high for 4 hours, or until pork is tender. Sprinkle with chopped parsley before serving. | |||
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