Ok, it’s Fall, or almost, and the temperatures are cool at night, the sun is warm during the day, and I’m enjoying cooking again. It’s no fun to cook big meals when it’s 150 degrees in the shade like it was all summer. So over the weekend, I pulled out the slow cooker, bought a pork roast , carrots and apple cider and got to work cooking up a delicious Fall meal.
- 1 pork roast – about 5 pounds
- 2 medium onions – peeled and quartered
- 4 – 6 carrots – peeled and cut into 4 inch pieces
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/8 teaspoon pepper
- 1 teaspoon chili powder
- 2 cups apple cider (not juice from concentrate)
Peel and quarter or eighth the onions.
Put onions into the slow cooker, followed by the roast.
Peel and cut up the carrots,
and then arrange them around the roast.
Give Kitty a piece of carrot because she’s been winding herself around your ankles begging for a hand-out.
Watch as she turns up her nose at it. She was hoping for a piece of tomato.
Mince the garlic
and then add to the roast.
Add the seasonings.
Pour the apple cider over the top,
slap the lid on,
and set to high for 1 hour, or until it simmers. Then set to low and cook for another 6 – 8 hours longer.
Remove roast, carrots, and onions and arrange on a platter. Skim the fat off the juices, and serve the juices over the top of the roast.
With a big buttered slice of homemade honey whole wheat bread on the side, it’s the perfect Fall meal.