Curried Cider Pork Stew (Rice Cooker)

• 2 lbs boneless pork shoulder (I used boneless country style spare ribs)
• 4 medium apples (tart, like granny smith)
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 teaspoons curry powder
• 1 (14 ounce) can chicken broth
• 23 cup apple cider or 23 cup apple juice
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 12 ounces baby carrots or 12 ounces sliced carrots
• 2 stalks celery, sliced
• 1 butternut squash, peeled, seeded and cubed to equal 2 cups

1. Trim fat from pork; cut into 1 inch cubes.
2. Peel, core and chop 2 apples; set aside.
3. Hit COOK and brown pork in oil.
4. Add chopped onions, apples and curry powder; cook and stir 2 minutes Add broth, cider, salt, and pepper.
5. .
6. carrots, celery squash to pan with pork mixture Cook
7. until vegetables are Tender.
8. You might want to add more cider at this point.
9. I just checked the pot to be sure.
10. Add the last 2 apples after about 15 minutes if you want them to have some shape and not cook completely down into the sauce, but use your own judgement on that one.
11. Serve with sour cream, and orange peel and pepper.
12. (the orange flavor and sour cream really make it delicious).

pork shoulder, apples, cooking oil, onion, curry powder, chicken broth, apple cider, salt, ground black pepper, carrots, stalks celery, butternut squash

Taken from www.food.com/recipe/curried-cider-pork-stew-rice-cooker-289821 (may not work)