Harvest Pork and Parsnip Stew

From the Biggest Book of Slow Cooker Recipes

1 lb boneless pork shoulder
2 sweet potatoes, peeled and cubed
2 medium parsnips, peeled and cut into pieces
2 small green apples, cored, peeled and cut into slices
Medium onion, chopped
3/4 t dried thyme, crushed
1/2 t dried rosemary, crushed
Salt and pepper
2 cups apple cider

1. Trim fat from meat. Cut into 1 inch cubes

2. In a large crockpot, layer potatoes, parsnips, apples, and onion. Sprinkle with seasonings. Add meat. Pour apple cider over all.

3. Cover and cook on low for 7-8 hours or high for 4 hours.