Ingredients:
2 lbs boneless pork, cut into 1 inch cubes
1 -2 tablespoon fresh minced garlic
2 cups apple cider (apple cider is best to use) or 2 cups apple juice ( apple cider is best to use)
1 (10 3/4 ounce) cans chicken broth
1 large onions, chopped
2 -3 stalks celery, chopped
3 tablespoons fresh parsley, chopped
1 bay leaves
2 -3 teaspoons dried thyme
salt and pepper
1/4 teaspoon paprika, to taste
1/2 cup evaporated milk
1 egg yolks
3 -4 tablespoons butter, softened
3 tablespoons flour
1 tablespoon lime juice
2 apples, peeled, cored and thinly sliced ( macintosh is good)
2 -3 cups shredded sharp cheddar cheese
Directions:
In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
Mix the evaporated milk with the egg yolk; stir into the pork mixture.
On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
Cook, stirring constantly until thickened.
Stir in lime juice.
Heat the oven to 350 degrees.
Transfer the pork mixture into a 1-1/2 quart baking dish.
Arrange the sliced apples evenly over the top.
Sprinkle with cheese.
Bake for 20-35 minutes, or until the cheese is melted and lightly browned.
Servings: 6
Time preparation: 20 min.
Time total: 100 min.