3 tbsp. all-purpose flour
2 tsp. ground cumin
1-1/2 tsp. cinnamon
1 tsp. salt
2 lbs. boneless pork butt shoulder roast, cut into 1-1/2" pieces
1 lg. onion, chopped
3 sweet potatoes, peeled, cut into 1-1/2" pieces
1/2 cup raisins
1 (14-1/2 oz. can) diced tomatoes w/ garlic
1 cup drained pimiento-stuffed spanish olives, halved crosswise
Chopped fresh parsley

In bowl, combine flour, cumin, cinnamon and salt. Add pork pieces, toss until completely coated. Place onion in bottom of 3-1/2 quart slow-cooker. Top w/ sweet potatoes, then raisins. Place pork mix on top. Pour tomatoes and their juices over top of pork. Cover, cook on low 8-10 hours. Just before serving, stir in olives, sprinkle with parsley.

This is a great Moroccan-style stew.

Submitted by: Sherry Monfils