Apple Cider Pork Roast

Here in Southern Minnesota fall is apple season. This year we had the time and wherewithal to visit our local apple orchard, Welsh Heritage Farms Apple Orchard and Pie Shop and Harbo Cider. I love, love, love these places. It always smells to good and you get to taste test some of the wares, yummy.

Of course I bought apples and some local honey before moving on to the cider store. Not only do they sell fresh apple cider but they also sell hard cider and specialty cheese here.  It was the fresh apple cider and the pork roast in the freezer that had me hooked on this recipe. Not only did it sound like something different and tasty, it seemed to be just what the doctor ordered for this time of year.

Crockpot Apple Cider Pork Roast

Boneless pork shoulder or sirloin roast (3 ½ - 4 lbs)

2 medium onions sliced

4-6 carrots cut into 1 inch slices

2 cloves of garlic minced

½ teaspoon of salt

1/8 teaspoon of pepper

½ teaspoon of allspice (I used whole)

1 teaspoon of chili powder

1 teaspoon of  dried leaf marjoram or thyme

2 cups of natural apple juice or cider ( I used 1 ½ cups of apple cider and ½ cup of apple cherry juice)

2 Tablespoons of cider vinegar

Layer the onions on the bottom of the crock pot and put the roast on top of them. If there is netting on the roast leave it on.

Next put the carrots in the pot around the roast and put your spices on the top of the roast.

Pour the apple cider/juice over the top, cover and cook on high for 1 hour.

Finally you can either turn pot to low for 6-8 hours or leave it on high for another 3-4 hours.

When the roast is done, the juices can be transferred to a kettle and used for gravy if you like.

Accompany this dish with some sort of starch like mashed potatoes or buttered noodles and enjoy.

www.southernfood.about.com/od/crockpotporkandham/r/r81002c.htm

Here's what mine ended up looking like... yummy!

Disclaimer: This is not the entire roast... we were hungry!