Prep Time 10m
Cook Time 105m
Ready Time 120m
Yield 4 servings


Ingredients
  • 2 tablespoons Crisco® Pure Canola Oil
  • Crisco® Original No-Stick Cooking Spray, for slow cooker
  • 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
  • 1 (14.5 oz.) can chicken broth
  • 1 cup water
  • 1 pound frozen white pearl onions
  • OR 3 cups coarsely chopped onions
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 2/3 cup Hungry Jack® Butter Flavored Syrup
  • 1 (20 oz.) can pineapple tidbits, drained
  • 1 (1 lb.) package frozen crinkle cut carrots
  • Long grain and wild rice, prepared according to package directions
Preparation Directions
STOVETOP METHOD
  • Step 1Heat oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
  • Step 2Add chicken broth, water, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.
  • Step 3Cover tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
SLOW COOKER METHOD
  • Step 1Coat slow cooker with no-stick cooking spray.
  • Step 2Season meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
  • Step 3Cover and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
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