- 2 pounds pork shoulder or rip end tips, cut into large cubes
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups butternut squash, cut into 1-inch cubes
- 1 large onion, chopped
- 3 small parsnips, peeled and cut into 1-inch pieces
- 1 Granny Smith apple, peeled and cut into a large dice
- 10-12 Brussels sprouts, halved
- 1 teaspoon fresh thyme
- 2 bay leaves
- 2 cups chicken stock
- 1 cup apple cider
Pour the olive oil into an 8 QT SmartSteam™ and heat it over medium-high heat. Season the pork with salt and pepper and toss it with the flour. Add the pork pieces to the pan and sear them for about 8 minutes, or until the outside of the meat has a golden crust.
Remove the pork from the pan and set it aside. Add the squash, onion, parsnips, thyme and bay leaves to the pan. Lower the heat and cover the pan with the lid. Let the vegetables cook for about 10 minutes. Add the apples and the pork back to the pan. Pour in the stock and the cider. Bring the stew to a boil and then lower the heat. Cover the pan and let it simmer for about an hour or until the pork is tender. Add the Brussels sprouts and cook for about 15 more minutes uncovered, or until the sprouts are the desired tenderness.
Remove the bay leaves. Season the stew with additional salt and pepper and serve.