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Normandy Pork with Apples: Submitted by: Meg Martin | Date Added: 16 Nov 2012
Listed in: Meat / Pork

serves 8

4 large firm cooking apples, Fuji, honey crisp
12 ounces shallots
2 T. Butter
2 T. Oil
3 lbs boneless pork shoulder, trimmed, cut into 2" pieces
Salt and pepper to taste
1 c. Apple cider or juice
1/4 c. Apple cider vinegar
1/2 c. Chicken broth
1/2 c. Creme fraiche or sour cream

Cooking Instructions

Cut apples into quarters. Core and stem. Place into slow cooker. Trim, peel shallots. Separate any sections. Place into slow cooker. In large skillet, melt butter with oil over medium heat. Brown pork, in batches about 20 minutes total. Add pork to the cooker. Sprinkle with salt and pepper. Pour off any fat from the skillet. Add apple cider, and vinegar and bring to a simmer. Stir in broth, scrape up any bits. Pour all liquid over contents of slow cooker. Cover and cook on low for 8 hours until tender. Just before serving, remove pork, apples and shallots to serving bowl. Skim fat. Stir in sour cream, pour over all and serve.

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