Crock Pot Pork Cider Stew

Made in Cindy's Kitchen, North of Wiarton.
Recipe Source:  Facebook

Crock Pot Pork Cider Stew

1 (2 lb) boneless pork shoulder roast (I used Pork Tenderloin)
3 medium cubed potatoes (about 2-1/2 cups)
3 medium carrots, cut into 1/2-inch pieces 
(about 1-1/2 cups)
2 medium onions, sliced
1 cup coarsely chopped apple
1/2 cup coarsely chopped celery
3 tbsp quick-cooking tapioca
2 cups apple juice or apple cider
1 tsp salt
1 tsp caraway seeds
1/4 tsp ground black pepper
Celery leaves (optional)

1. Cut meat into 1 inch cubes. In a 3-1/2 to 5-1/2 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery and tapioca. Stir in apple juice, salt, caraway seeds and pepper.

2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. 
If desired, garnish individual servings with celery leaves.

Yield: 8 equal size servings.

Weight Watchers PointsPlus+ = 7
Nutritional Information:
Calories: 272, Fat 7g, Saturated Fat 2g, Carbs 27g, Cholesterol 73mg, Sugars 12g, Fiber 3g, 
Sodium 405mg, Protein 24g, Calcium 40mg, Iron 3mg, Vitamin A 5636(IU), Vitamin C 13mg

Diabetic Exchanges:
1 Vegetable + 1 Fruit + 3 Meat(VL) + 1 Fat