Maple Butter and Cinnamon Pork Stew

Prep Time: 10 min Cook Time: 1 hrs 45 min Makes: 4 servings

Ingredients

• 2 tablespoons Crisco® Pure Canola Oil
• OR Crisco® Original No-Stick Cooking Spray, if using slow cooker
• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 1 (14.5 oz.) can chicken broth
• 1 cup water
• 1 pound frozen white pearl onions or 3 cups coarsely chopped yellow onions
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2/3 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1 (20 oz.) can pineapple tidbits, drained
• 1 (1 lb.) package frozen crinkle cut carrots
• Long grain and wild rice, prepared according to package directions (optional)

Preparation Directions

1.  
   STOVETOP METHOD
2. 1.
   HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
3. 2.
   ADD chicken broth, water, pearl onions, flour, cinnamon, curry and syrup to meat, stirring to combine. Bring stew to a boil, then reduce to a simmer.
4. 3.
   COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce to a simmer, cooking until meat and vegetables are fork-tender. Stir to combine gravy. Serve over long grain and wild rice, if desired.
5.  
   SLOW COOKER METHOD
6. 1.
   OMIT oil. Instead, spray slow cooker with no-stick cooking spray.
7. 2.
   SEASON meat cubes with salt and pepper. Place meat, broth, water, pearl onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
8. 3.
   COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over long grain and wild rice, if desired.