Learn how to make a hearty and comforting pork roast slow cooker main dish featuring tender pork shoulder, aromatics, and veggies slow-cooked in a rich and savory tomato sauce. To add a delightful twist to the dish, cornmeal dumplings are added during the last part of the cooking process.
YIELD
6 servingsPREP
30 minCOOK
5 hrsREADY
6 hrsIngredients
Directions
Cut pork into 1” cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
Stir in browned meat and undrained tomatoes.
Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting.
Prepare cormeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew.
Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese.
DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.
Use in Pork stew with cornmeal dumplings, above.
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