Spiced Pork Potpie

• 1 boneless pork shoulder butt roast (1-1/2 pounds), cubed
• 1/2 cup butter, divided
• 2 cups apple cider or juice
• 1 cup water
• 1 cup chopped peeled tart apple
• 1/2 cup dried cranberries
• 1/2 cup pitted dried plums, chopped
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground ginger
• 2 whole cloves
• 6 tablespoons all-purpose flour
• 1 can (15 ounces) sweet potatoes, drained and cubed
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup butter, melted

1. In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.
2. Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.
3. For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400u0b0 for 28-32 minutes or until crust is browned.

pork shoulder butt roast, butter, apple cider, water, apple, cranberries, ground cinnamon, ground ginger, cloves, allpurpose, sweet potatoes, flour, baking powder, salt, milk, butter

Taken from www.tasteofhome.com/recipes/spiced-pork-potpie/ (may not work)