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Cass in the Kitchen: Slow Cooked Apple Pork Roast

:kitchen: Quite some time ago, like several years, I followed a delightful recipe for cider braised pork loin. I only made it the one time, but it was so good! I served it for a holiday meal, and it was so tasty, and so pretty! Yes, I said pretty–that recipe included yams, prunes and apples in addition to the cider. It was impressive. And also very spendy. I kept meaning to make it again, but never did convince myself to buy all that fruit again just to make a roast. And yet, I could not get it out of my mind! With that in mind, I created this recipe not too long ago, and it is indeed very tasty, but also pretty simple.

Slow Cooked Apple Pork Roast

1 Fresh Picnic Shoulder (this is ham before it becomes ham, ya’ll)
4-6 Apples

IMG 0858First, cut your apples into quarters and put them in the bottom of your crockpot. You need just enough to make a nice layer in the bottom. Go ahead and take the cores out if you’d like, but the apples will be discarded at the end of the cooking.

IMG 0861Now a fresh picnic has a fat side and a side without a layer of fat. Go ahead and sprinkle the unfat side with spices, and then flip the meat over so the fat side is up. Slice as close to the meat as possible and make a flap of that fat layer, but don’t cut it all the way off. Your knife will need to be quite sharp for this, otherwise, you’ll be hacking at it for quite a awhile. IMG 0863 Fold that fat back, and season this side of the roast. Then fold the fat back in place over the roast, put the lid on the crockpot and turn it on. The fat will keep the meat basted for you. I hope you are going somewhere, because in a couple of hours that roast is going to be smelling pretty good, and you will want to be lifting the lid to look at it. Don’t do that :) Just let it cook for several hours, you know the drill.

IMG 0865Now, it’s not going to look so pleasant when you get ready to take it out of the pan, so I though I better prepare you. The fat renders and the apples juice and here’s what it looks like when it’s ready. That meat is so tender and flavorful, though. Just trust me. You will be having to take it out in chunks, because the roast just falls apart! Discard that top fat and the apples, and serve it up. Here’s what it looks like on the platter.

IMG 0866


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