Slow Cooker Pork with Parsnips, Cranberries, and Toasted Sage

Instructions

1. 1

   1. Season the pork shoulder with the salt, black pepper, and sweet paprika, coating all the cubes evenly.

2. 2

   2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Brown the pork in batches for 4 to 6 minutes, until colored on several sides. Transfer the pork to the slow cooker.

3. 3

   3. In the same skillet, add the onion and garlic with the remaining tablespoon of olive oil. Cook for 2 to 3 minutes, stirring, until the onion starts to soften. Add this mixture to the slow cooker.

4. 4

   4. Add the parsnips, dried cranberries, chicken broth, and apple cider vinegar to the slow cooker. Stir gently to distribute the ingredients.

5. 5

   5. Cover and cook on low for 6 hours, or on high for 3 hours. If your model allows temperature checking, the stew should reach at least 165°F and 74°C in the center of the pork, and the parsnips should be tender.

6. 6

   6. When 10 minutes remain, heat a small skillet over medium heat. Add the sage leaves and toast them for 1 to 2 minutes, moving them around, until fragrant and lightly crisp, without burning.

7. 7

   7. If you want a thicker sauce, mix the cornstarch with the water until smooth. Add it to the slow cooker, stir, and cook for 10 more minutes on high until the sauce thickens slightly.

8. 8

   8. Serve the pork with the parsnips and spoon the cranberry sauce over the top. Finish with the toasted sage just before serving.