Fantastic Food Friday: Gingered Pork and Prune Dinner

Gingered Pork and Prune Dinner

1 2-pound boneless pork shoulder roast
2 tablespoons oil
3 tablespoons quick-cooking tapioca
2 medium cooking apples, cored and cut into 1/2 inch slices
4 medium carrots, bias-sliced into 1/2 inch slices
1 medium onion, cut into 1 inch chunks
1 cup pitted prunes, quartered
1 cup chicken broth
3/4 cup apple juice
1 tablespoon lemon juice
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Trim fat from meat; cut into 1 inch cubes.  In a large skillet brown pork, half at a time, in hot oil. Drain off fat.  Transfer pork to crock pot.  Sprinkle tapioca over meat. Add apples, carrots, onion, and prunes. In a small bowl combine chicken broth, apple juice, lemon juice, ginger, cinnamon, pepper, and cloves; pour into crock pot. Cook on low for 8 to 10 or high for 4 to 5 hours. Serve with hot cooked couscous, rice, or noodles.

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