Cider-Braised Spicy Pork Stew

A warm and spicy combination of apples, Brussels spouts, butternut squash with cider-braised pork, chicken broth and original Tabasco sauce.  A comfy crock-pot recipe.
Recipe By: Tabasco
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 2 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
    • 2 tablespoons vegetable oil
    • 1 large onion, coarsely chopped
    • 1 cup apple cider
    • 1 cup chicken broth
    • 1 tablespoon dried or fresh chopped parsley
    • 2 1/2 teaspoons original Tabasco® brand pepper sauce
    • 3 cups butternut squash chunks
    • 2 cups Brussels sprouts, each cut in half
    • 1 large apple, peeled, cored and coarsely chopped


Combine flour and salt in a bowl; add pork pieces. Toss to coat well.

Heat oil in 12-inch skillet, over medium-high heat. Cook pork pieces in batches, until well browned on all sides. Repeat with remaining pork.

Remove pork to slow-cooker. Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on HIGH for 2 hours or cook on LOW for 4 hours. Stir in squash, Brussels sprouts and apple; cover and cook 2 hours longer, stirring occasionally.

Serve with crusty bread.

Recipes From - The Gourmet Food And Cooking Resource