Sweet apples, apricots and plums work well with this stew's robust flavors.
Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that’s already tender, such as a pork loin roast, braising will make it tough and dry.
If you like, you can substitute 3 carrots for the parsnips.
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