1 lb. boneless pork shoulder
Nonstick cooking spray
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 medium parsnips, peeled and cut into 3/4-inch slices
2 small green apples, cut into wedges
1 medium onion, cut into thin wedges
3 cups vegetable broth
1 Tbsp. packed brown sugar
1 Tbsp. Dijon-style mustard
1-1/2 tsp. dried thyme, crushed
1 tsp. bottled minced garlic (2 cloves)
1/2 tsp. crushed red pepper
1 12-oz. can beer or 1-1/2 cups vegetable broth
1 red pepper, chopped

1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat large skillet with cooking spray; heat over medium-high heat. Add meat; cook and stir until meat is brown. Set aside.

2. In a 5- to 6-quart slow cooker, combine sweet potato, parsnip, apple, red pepper and onion. Add meat. Whisk together broth, brown sugar, mustard, thyme, garlic and crushed red pepper. Pour over meat along with the beer.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in tomato. Makes 8 servings.

*To double, use 1 box broth (900 ml) and maybe 1 1/2 beers.