- Onions, apples and cranberry make a nice base for this slow cooker roast!
Last week my friend Sarah commented on a dish she made involving pork roast and apple cider. Hmmmmm, sounded pretty good to me, so I decided to take a try myself and use the leftovers for our football tailgating lunch. This slow cooker roast takes advantage of our fresh, local apples and apple cider. I also added some dried cranberries, which were tasty. We served it with our delish purple potatoes!
Pork Roast with Apples, Cider and Thyme
- 1 pork roast or Boston Butt
- 2 yellow onions
- 2 granny smith or fuji apples
- 1 tsp. dried thyme
- Kosher salt and pepper to taste
- 1 cup organic, dried cranberries
- 3 cups fresh apple cider
- Olive oil
- Peel onions and slice thin. Put in bowl of a slow cooker.
- Peel and core apples. Slice thin and add to bowl of the slow cooker.
- Sprinkle dried cranberries and thyme over onions and apples.
- In a heavy skillet, heat olive oil on medium high heat. Brown pork on all sides.
- Place pork roast on top of onion/apple mixture. Pour cider over all, cover and cook on low for 7 hours or on hi for 4.
- Serve pork sliced or pulled with apples on top!
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