Apple Maple Pork Roast is a wonderful winter dish that will warm you from the inside out.
Ingredients
- 2 1/2 –3 1/2 lb pork shoulder, brisket, or Boston butt
- 1 1/2 teaspoon sea salt
- 2-3 tablespoons canola oil
- 6 medium apples, peeled, cored, and quartered*
- 2 cups baby carrots
- 8 oz sliced shiitake mushrooms or 8 oz crimini mushrooms
- 1 cup apple juice or 1 cup ginger ale
- 1/2 cup apple cider vinegar
- 1/2 sprig fresh rosemary
- Maple Syrup Coating
- 1 cup maple syrup or 1 cup honey or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon dried ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 2 teaspoons cornstarch or tapioca starch or tapioca
- 1/2 cup brewed green tea (optional)
Preparation
- 1 In a large bowl, whisk together maple syrup, ginger, cinnamon, nutmeg, vanilla, and pepper.
- 2 Heat oil in a large skillet over high heat.
- 3 Season pork with sea salt on all sides.
- 4 Sear pork until
- 5 well browned on all sides (about 4 minutes per side).
- 6 When pork is browned, remove to plate.
- 7 Coat on all sides with maple syrup mixture.
- 8 Put apples, carrots and mushrooms in a large slow cooker.
- 9 Place pork with syrup coating in slow cooker and add any remaining maple syrup mixture.
- 10 Add apple juice, apple cider vinegar rosemary, and green tea, if using.
- 11 Cook on low until pork is fork tender—easily pierced with a fork (4–5 hours).
- 12 When pork is done, remove pork, apples, rosemary and vegetables, and set aside.
- 13 Strain liquid into a small saucepan and bring to a simmer.
- 14 Mix cornstarch with a little liquid from the crockpot to make a paste.
- 15 Slowly add cornstarch to simmering sauce until desire thickness.
- 16 Serve pork with the apples, carrots, and mushrooms with a drizzle of sauce.
- 17 *Apples- Depending for your crockpot/slow cooker. For example, I use 3 small apple for a small crockpot, 5-6 small apples for a large crockpot.
