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1
Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
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2
Cover and refrigerate for several hours or overnight.
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3
Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
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4
Bring to a light boil and boil for 5 minutes.
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5
Drain and cool under cold running water. Set aside.
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6
Pat meat dry with paper towels.
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7
On a plate, season flour with large pinch of salt and freshly ground pepper.
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8
Preheat oven to 325F, if using Dutch oven.
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9
Heat oil in a large skillet over medium-high heat.
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10
Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
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11
As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
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12
Pour cider into the skillet.
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13
Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
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14
Strain the cider over the meat.
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15
Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
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16
Season with salt and pepper and cover.
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17
Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
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18
Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
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19
Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
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20
Mash some of the apples and turnips into the juices, pour over meat.
