Imagine a pork roast so tender it shreds with the tap of a
fork, its aroma redolent of sweet apples and woodsy herbs, and its meat so
succulent that it takes your breath away. This is that roast.
It starts where most good roast recipe begin - with a good quality pork shoulder, preferably procured from a trusted butcher. In this case, it was a beautifully marbled roast from a local farm that we pulled out of the freezer and thawed.
The thawed roast spent the night marinating in a mixture of herbs de Provence and garlic before undergoing a quick sear in melted butter, a nice deglaze with white wine, and a day-long braise in the crockpot with some sliced apples and onions.
You can probably imagine the smell emanating from the crockpot as the roast cooks -- the perfume of the apples and herbs swirling about the kitchen, augmented by the savory richness of the pork and garlic.
But, you probably can’t imagine an easier or more delicious autumn dinner for even the busiest of weeknights. So, try it out and enjoy.
Crockpot Pork Roast with Melted Apples
Oh that looks wonderful! Me want now! I don't want to just imagine. I want to EAT.
ReplyDeleteI don't have a crock pot. My husband won't let me get one because he thinks it's too dangerous to have an appliance on all day. Impossible to convince otherwise. I'm wondering if I can adapt this to a simple slow braise in the oven. I did a really nice pulled pork in my clay pot last Easter.
This recipe actually began as a recipe we braised in our Dutch oven -- and it's actually REALLY good that way (you may need a bit more liquid to pull yourself through the braising process -- which takes about 2 1/2 hours, if I recall correctly). We tend to opt for the crockpot for weeknights, though -- and hence this slight adaptation.
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