2 pounds pork
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups apple cider
1 tablespoon vinegar
1/2 cup cold water
1/4 cup flour
Cube boneless pork, slice onion and carrot, quarter potato, chop apple. Combine 3 tbls flour, salt, thyme and pepper, toss with meat. Put carrots, potatoes, onion and apple in cooker. Top with meat cubes. Combine apple cider and vinegar, pour over meat. Cover, cook on low for 10-12 hours. Turn cooker to high. Blend 1/4 cup flour and 1/2 cup cold water, blend well. Stir into liquid in Crock Pot. Cover, cook 15 minutes or until thickened. Season to taste.
Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter)
Cover; Cook on Low for 5 to 6 hours or High for 4 hours.
Dish into individual servings.
If desired, sprinkle with cinnamon or dried fruit for garnish.
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours.