Ingredients
| 1 pound boneless pork shoulder roast |
| 1 clove garlic, minced |
| 1 tablespoon cooking oil |
| 4 medium carrots, cut into 1/2-inch pieces (2 cups) |
| 2 medium potatoes, peeled and cubed (2 cups) |
| 1 12-ounce can (1-1/2 cups) beer or 1 1/2 cups apple juice |
| 1/4 cup quick-cooking tapioca |
| 1 tablespoon sugar |
| 1 tablespoon Worcestershire sauce |
| 2 bay leaves |
| 1 teaspoon dried thyme, crushed |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground nutmeg |
| 1/4 teaspoon pepper |
| 1 28-ounce can tomatoes, cut up |
| 1/2 cup all-purpose flour |
| 1/2 cup shredded cheddar cheese |
| 1/3 cup yellow cornmeal |
| 1 teaspoon baking powder |
| Dash pepper |
| 1 beaten egg |
| 2 tablespoons milk |
| 2 tablespoons cooking oil |
| 2 tablespoons shredded cheddar cheese |
Preparation
| 1. Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well. |
| 2. Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours. |
| 3. In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined. |
| 4. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with 2 tablespoons cheese. |
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