1 lb. boneless pork shoulder roast
3-4 sweet potatoes, peeled
1 large carrot, diced
1 stalk celery, diced
1 med. onion, chopped (or 1 tbsp. dried onion)
1/3 cup dried apples*
1/2 tsp. dried sage
1/2 tsp. rosemary
2 cups chicken broth
1 cup apple-cranberry juice
Spray the inside of a 3-4 quart crockpot with cooking spray. Cut the pork and sweet potatoes into chunks, and place them in the bottom of the crockpot. Add carrots, celery, onions, dried apples, sage, and rosemary. Pour chicken broth and apple-cranberry juice over everything and gently mix together. Cook on low for 6-8 hours.
During the last hour, if desired, you can make a paste of 2 tablespoons of cornstarch and water and add it to the stew to thicken.
*Note: can use a whole apple (peeled and diced) in placed of dried apples; however, do not add until the last hour or so of cooking.