Main Dishes (& B'fasts)
2 lbs Pork shoulder or country-style ribs, boneless
1 tsp Traeger pork & poultry seasoning
1/2 tsp Pepper
6 Tbs Olive oil
2 ea Onions, medium
4 ea Carrots, medium
2 ea Apples, medium
2 Tbs Minced garlic
1 ea Bay leaf
1-1/2 can Tomatoes, canned diced
1-1/2 cup Chicken broth (bouillon)
1 bottle Beer
1-1/2 Tbs Brown sugar
8 oz Egg noodles, uncooked
Adapted from Parade Magazine, Sept 13, 2009, referred by Jeri Lou Maus.
Cut the pork into bite-sized pieces, 3/4-1 inch.
Heat the olive oil in a large frying pan over medium high heat.
Place the pork pieces into the oil and sprinkle with the Traeger seasoning and pepper.
Brown the pork well, stirring to brown evenly. Part way through the process, take out 1-2 pieces, microwave to finish cooking, and sample the seasonings. If necessary, add more.
While the pork is browning, dice the onions, carrots, and apples.
When pork is browned, remove to a bowl.
Add onions, carrots, and apples to the pan, stir until softened, about 10 minutes. Add the garlic for the last 3 minutes.
Remove to a cooking pan or crock pot and add the remaining ingredients except the egg noodles. Add the pork and any juices.
Bring to a boil, reduce heat and simmer, partially covered, stirring until meat is very tender, about 1-1/2 hours.
Cook egg noodles according to directions on bag.
Discard bay leaf, adjust seasonings and serve over egg noodles in shallow bowls.