The winter months are perfect for making anything andeverything in your crock pot – and there’s no reason you can’t expand beyondbeef stew or good old New England pot roast. Here’s a recipe I created based onone I read in Cook’s Illustrated forBraised Pork Chops. Because the flavor profiles of pork and fruit go so welltogether, it was a natural to combine them in a slow cooker. An added bonus?This is the perfect recipe for cheap, tough cuts of pork such as the blade orarm roasts.
Slow Cooker PorkRoast With Apples and Pears
(1) 1 pound bone-in pork roast 3 T. kosher saltWater1 T. olive oil1 medium-sized white onion, thinly sliced2 cloves garlic, chopped1 bay leaf1 medium-sized apple (variety of your choice), peeled, coredand sliced into twelfths1 medium-sized pear (variety of your choice), cored andsliced into twelfths ½ t. whole allspice½ t. minced fresh ginger½ cup pomegranate juice2 T. balsamic vinegarFreshly ground black pepper
Dissolve kosher salt in about one quart of water. Add thepork roast and allow to brine for at least an hour.
Meanwhile, heat your crock pot to high. Add oil, onion,garlic and bay leaf. Cook until slightly softened. Add apple and pear slices,bay leaf, allspice and ginger.
Remove pork roast from brine and pat dry. Sprinkle withblack pepper. Place on top of veggies and fruits. Pour pomegranate juice andbalsamic vinegar over all. Cook on high for one hour, turning roast overhalfway through. Reduce heat to low and continue to cook, covered, for 4 – 6 hours.
Serves 4
