Categories: Main Dish, Pork, Slow Cooker, Stew

Ingredients

• 2 lbs lean pork loin, cut into 1 inch cubes
• 8 ounces baby carrots
• 3 large new potatoes, cut into 1 inch cubes
• 2 parsnips, cut into 1 inch cubes
• 1 onion, cut into wedges
• 2 leeks, thoroughly washed and sliced into 1 inch strips
• 6 garlic cloves, finely chopped
• 1 (8 ounce) packet frozen spinach, thawed and well-drained
• 2 teaspoons fresh ground black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon salt, to taste
• 1 pint vegetable juice
• 2 tablespoons brown sugar
• 1 tablespoon mustard
• 4 teaspoons tapioca

Directions

1. Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.

2. In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.

3. Pour it over the pork and vegetables.

4. Cover and cook on low for 6 hours or on high for 4 hours.

5. This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF for 5 hours without disturbing.

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