When my husband made me some of his Chile for dinner last week, I got to thinking about a recipe for Pork Roast I had been wanting to make. It uses the Slow Cooker too.
The somewhat unusual spice mix and apples permeate the pork and vegetables, yet allows the natural flavors of the food to come through.
I have been so busy with projects (you will get to see them as I finish), that the idea of letting the Crock Pot do all the cooking sounded great.
I started with a nice lean Pork Butt which I rubbed down with Coarse Salt, Thyme, Crushed Bay Leaf, Allspice and some Crushed Red Pepper.
Then I sliced up some Carrots, one Celery Stalk, Onion, Potatoes and a Green Apple. Normally I would use a sweet red apple, but this was what I had.
It all went into the Crock Pot along with 1 cup of Chicken Bouillon.
I let it cook for about 4 hours until the meat was butter tender, but not quite falling apart. There was enough juice to make up a bit of gravy too, but my husband couldn’t wait for the pictures of that…
The leftovers make a fantastic sandwich too!