Ingredients
2 lbs boneless pork shoulder, trimmed of fat and cut into 2-inch cubes
2 medium onions, chopped
1/2 c water
1 3/4 c beef broth
3/4 c apple butter
1 large bell pepper, cut into strips
1 3/4 C sliced carrots
3 large apples, peeled, cored, and sliced.
Directions
In an ovenproof 5-6 quart pan, combine pork, onions, and water.
Bring to boil over high heat.
Cover and boil for 10 minutes.
Uncover and continue to boil, stirring often, until liquied has evaporated and drippings are browned.
Add broth and apple butter, stirring to scrape browned bits free.
Cover tightly and bake in a 350 oven for 30 minutes.
Stir in bell pepper, carrot, and apple.
Cover tightly and continue to bake until pork is tender (about 1 hour).
Skim and discard any fat from stew before serving.
