| Ingredients | | | 8 | each | potatoes, sweet | | | 3 | each | pork, shoulder, cubed | | | 3 | each | onions, sliced | | | 4 | each | apples, red, tart, cored, sliced into rings | | | 2 | tablespoon | sugar, brown | | | 2 | cup | apple, juice | | | 2 | teaspoon | salt | | | 1 | teaspoon | marjoram, crumbled | | | 1/4 | teaspoon | pepper | | | 1 | | parsley, chopped | | | | | |
Directions:
| Pare and quarter sweet potatoes. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmered 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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