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Ingredients
| sweet potatoes: 2 lbs |
| pork - shoulder: 4 lbs |
| dried tarragon (ground): 1 tsp |
| fennel seed (whole): 1 tsp |
| garlic: 3 cloves |
| salt: 1 tsp |
| black pepper: 1 tsp |
| olive oil: 2 tsp |
| smoked kielbasa - turkey and beef: 1 lb |
| chicken broth: 14 oz |
| canned apricot nectar: 3 cups |
Pork and apricots with mashed sweet potatoes
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
1. Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim fat from pork roast. Combine the tarragon, fennel seed, garlic, salt, and pepper in a small bowl; rub onto pork roast.
2. In a very large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat on top of sweet potatoes in cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.
3. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots for the last 30 minutes of cooking.
4. With a slotted spoon, transfer pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; mash with a potato masher.
5. Strain cooking liquid into a glass measuring cup. Skim fat from cooking liquid; discard fat. Reserve 2 cups liquid (if necessary add chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a medium saucepan, combine cooking liquid and the cornstarch mixture. Cook and stir over medium heat until thickened and bubbly; cook for 2 minutes more. Serve with pork and mashed sweet potatoes. Makes 8 servings.