Maple Butter and Cinnamon Pork Stew Printable Recipe

Very flavorful and tasty.

Maple Butter and cinnamon pork stew

Ingredients:
2 tablespoons Crisco® Pure Canola Oil

OR Crisco® Original No-Stick Cooking Spray, for slow cooker

2 pounds pork shoulder, trimmed and cut into 1-inch cubes

1 (14.5 oz.) can chicken broth

1 cup water

1 pound frozen white pearl onions

OR 3 cups coarsely chopped onions

1/3 cup Pillsbury BEST® All Purpose Flour

1/2 teaspoon ground cinnamon

1 teaspoon curry powder

2/3 cup Hungry Jack® Butter Flavored Syrup

1 (20 oz.) can pineapple tidbits, drained

1 (1 lb.) package frozen crinkle cut crinkle cut carrots
Long grain and wild rice, prepared according to package directions (optional)

 

Directions:

Stovetop Method

HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.

ADD chicken broth, water, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.

COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.

 

Slow Cooker Method:

1. COAT slow cooker with no-stick cooking spray.

2. SEASON meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.

3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.

 

Maple Butter and cinnamon pork stew
Print
Maple Butter and Cinnamon Pork Stew
Ingredients
  • 2 tablespoons Crisco® Pure Canola Oil
  • OR Crisco® Original No-Stick Cooking Spray for slow cooker
  • 2 pounds pork shoulder trimmed and cut into 1-inch cubes
  • 1 can chicken broth 14.5 oz.
  • 1 cup water
  • 1 pound frozen white pearl onions
  • OR 3 cups coarsely chopped onions
  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 2/3 cup Hungry Jack® Butter Flavored Syrup
  • 1 can pineapple tidbits 20 oz., drained
  • 1 package frozen crinkle cut crinkle cut carrots 1 lb.
  • Long grain and wild rice optional, prepared according to package directions
Instructions
  1. Stovetop Method
  2. HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
  3. ADD chicken broth, water, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.
  4. COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
Slow Cooker Method
  1. 1.COAT slow cooker with no-stick cooking spray.
  2. 2. SEASON meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
  3. 3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.

     


     

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