Memphis Pork Supper

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Yields:	6-8
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	Preparation	30 minutes
	Cooking	8 minutes
	Ready In	8 minutes

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Ingredients

8	each	potatoes	sweet
3	each	pork	shoulder, cubed
3	each	onions	sliced
4	each	apples	red, tart, cored, sliced into rings
2	tablespoons	sugar	brown
2	cups	apple	juice
2	teaspoons	salt
1	teaspoon	marjoram	crumbled
1/4	teaspoon	black pepper
1	x	parsley leaves	chopped

Directions

Pare and quarter sweet potatoes. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve.

Arrange potatoes around edge of slow cooker; place half of meat in middle. Top 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. Cook on low for 8 hours or on high for 4 hours, or until pork is tender.

Sprinkle with chopped parsley before serving.