What You'll Need
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed French Onion Soup
1/2 cup apple juice cider or apple juice
3 large Granny Smith apples, cut into thick slices (about 3 cups)
3 cups butternut squash peeled, seeded and cut into 2-inch pieces
2 cups parsnips, peeled and cut into 1-inch pieces (about 2 medium)
1/2 teaspoon dried thyme, crushed
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.