This harvest meal features tender pork shoulder and sausage seasoned with tarragon and fennel, plus a generous helping of fluffy mashed sweet potatoes.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

565 calories; 28 g total fat; 159 mg cholesterol; 1161 mg sodium. 29 g carbohydrates; 47 g protein;

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