Memphis Pork Supper

• 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 apples juice
• 2 teaspoons salt
• 1 teaspoon marjoram crumbled
• 1/4 teaspoon black pepper
• 1 x parsley leaves chopped

1. Pare and quarter sweet potatoes.
2. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmered fat in a large skillet.
3. Remove with a slotted spoon and reserve.
4. Arrange potatoes around edge of slow cooker; place half of meat in middle.
5. Top with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar.
6. Repeat to make a second layer of meat and onion.
7. Overlap remaining apple rings around edge, sprinkle remaining brown sugar over.
8. Combine apple juice, salt, marjoram and pepper in a 2 cup measure.
9. Pour over apple rings, cover.
10. Cook on low for 8 hours or on high for 4 hours, or until pork is tender.
11. Sprinkle with chopped parsley before serving.

potatoes, pork shoulder, onions, apples red, sugar brown, apples juice, salt, marjoram, black pepper, parsley

Taken from recipeland.com/recipe/v/memphis-pork-supper-2597 (may not work)