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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from pork. Combine salt, thyme, sage and pepper in a small bowl. Sprinkle spice mixture over meat; rub in with your fingers. Heat oil in a large skillet over medium heat; brown meat on all sides.
In a 6- or 7-quart slow cooker, place apples, shallots and garlic; sprinkle with tapioca. Place meat on top of apple mixture. Pour broth and cider (or juice) over meat.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove the pork and slice. Spoon some of the cooking liquid over pork and apples to serve.