Ingredients Jump to Instructions ↓

  1. 2 pounds boneless pork shoulder, cut into 2-inch pieces

  2. 1 (10 3/4 ounce) can Campbell's® Condensed French Onion Soup

  3. 1/2 cup apple cider or apple juice

  4. 3 large Granny Smith apples, cut into thick slices

  5. 3 cups butternut squash, peeled, seeded and cut into 2-inch pieces

  6. 2 medium parsnips, peeled and cut into 1-inch pieces

  7. 1/2 teaspoon dried thyme leaves, crushed

Instructions Jump to Ingredients ↑

  1. Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.


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