Ingredients

• 1  pound boneless pork shoulder roast, cut into 1-inch cubes
• 1  tablespoon cooking oil
• 1  medium onion, coarsely chopped (1 cup)
• 1/3  cup dried apples, coarsely chopped
• 1  tablespoon quick-cooking tapioca
• 1  clove garlic, minced
• 2  teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4  teaspoon ground cardamom
• 1/4  teaspoon pepper
• 2  cups chicken broth
• 1  cup apple juice or apple cider
• 6  medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces

Directions

In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

In a 3-1/2- or 4-quart crockery cooker place sweet potatoes, onion, and dried apples. Add meat. Sprinkle with tapioca, garlic, dried sage (if using), cardamom, and pepper. Pour broth and juice or cider over all.

Cover; cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. If using, stir in the fresh sage. Makes 6 servings.