Memphis Pork Supper

Course : Crockpot
Serves: 8
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8 medium Sweet potatoes (about 3 lbs)
3 pounds Pork shoulder -- cubed
3 medium Onions -- sliced
4 medium Tart red apples -- cored and into rings
2 tablespoons Brown sugar
2 cups apple juice
2 teaspoons Salt
1 teaspoon Marjoram -- crumbled
1/4 teaspoon Pepper
1 tablespoons Chopped parsley

Preparation / Directions:

1. Pare and quarter sweet potatoes. 2. Trim all fat from pork; brown, a gew pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve. 3. Arrange potatoes around edge of slow cooker; place half of meat in middle. Top e=with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onion, overlap remaining apple rings around edge; sprinkle remaining brown sugar over. Combine apple juice, salt, marjoram and pepper in a 2 cup measure; pour over apple rings; cover. 4. Cook on low for 8 hours or on hig for 4 hours, or until pork is tender. Sprinkle with chopped parsley before serving.

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