Categories: Main Dish, Pork, Slow Cooker, Stew
Ingredients
- 2 lbs lean pork loin, cut into 1 inch cubes
- 8 ounces baby carrots
- 3 large new potatoes, cut into 1 inch cubes
- 2 parsnips, cut into 1 inch cubes
- 1 onion, cut into wedges
- 2 leeks, thoroughly washed and sliced into 1 inch strips
- 6 garlic cloves, finely chopped
- 1 (8 ounce) packet frozen spinach, thawed and well-drained
- 2 teaspoons fresh ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt, to taste
- 1 pint vegetable juice
- 2 tablespoons brown sugar
- 1 tablespoon mustard
- 4 teaspoons tapioca
Directions
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Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
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In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
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Pour it over the pork and vegetables.
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Cover and cook on low for 6 hours or on high for 4 hours.
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This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF for 5 hours without disturbing.