3-4 tbs olive oil
2 lbs pork, cubed
2 sweet potatoes, cubed
1 onion, diced
5 carrots, sliced into discs
2 cloves garlic, minced
14 oz apple juice
14 oz chicken stock
½ cup white wine, use what have or substitute with chicken stock
½ tsp cumin
½ tsp coriander
½ tsp fresh thyme, chopped
3 tbsp NJS That’s a Spicy Pear bbq sauce
3 tbsp gluten free flour, substitute regular flour if you must
1. Dump flour and some salt and pepper into a big Ziploc bag and add pork, now shake it, working in batches and shaking off excess before adding to pan.
2. In a 5- to 6-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork; brown on all sides. Remove and keep warm on a plate. Repeat with 1 tablespoon oil and remaining pork. Remove pork from pan.
3. Add remaining tablespoon oil to pan along with onion and cook 5 to 7 minutes or until tender. Stir in garlic and saute until fragrant. Add cumin, coriander, and fresh thyme stir to combine and then add wine to deglaze the pan. Slowly stir in broth and juice. Then add the NJS That's a Spicy Pear bbq sauce. Go ahead take a deep breath, smells great doesn't it!!
4. Return pork to pan; add sweet potatoes. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork are tender. Season to taste with salt and pepper.
Makes 6 to 8 servings.
Eat and Enjoy!!