Crockpot country pork dinner

Yield: 1 servings

Measure Ingredient
3 pounds Pork loin
⅓ cup Flour
2 tablespoons Salad oil
1½ cup Apple cider
1 cup Water
1 tablespoon Salt
½ teaspoon Pepper
2 pounds Small new potatoes
16 ounces Carrots
1 teaspoon Caraway seeds
1 Onion
1 Cabbage

Directions:

All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.

Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.

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