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Memphis Pork Supper

8 md Sweet potatoes (about 3 lbs)
3 lb Pork shoulder; cubed
3 md Onions; sliced
4 md Tart red apples; cored and cut into rings
2 tb Brown sugar
2 c Apple juice
2 ts Salt
1 ts Marjoram; crumbled
1/4 ts Pepper
Chopped parsley


Pare and quarter sweet potatoes. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmed 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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