Crockpot Pork Roastwith Melted Apples
- 5 lb pork shoulder roast
- 1 tablespoon cracked pepper
- 4 tablespoons herbs de Provence
- 5 cloves garlic, minced
- 2 teaspoons salt
- 3 tablespoons butter
- ½ cup white wine
- 4 tart apples, peeled, cored and sliced into 8 pieces
- 1 very large onion, thinly sliced
Mix together pepper, herbs de Provence, garlic and salt to form a paste. Rub the roast liberally with the spice mixture, being sure to push the paste into all the nooks and crannies of the roast. Wrap tightly in plastic wrap and place in the fridge overnight.
About an hour before you’re ready to proceed with the recipe, pull the roast out of the refrigerator and allow it to come to room temperature.
Place the apples and onion into the bottom of your crockpot.
Melt butter over medium-high heat in a frying pan or Dutch oven large enough to accommodate your roast. When foam subsides, place the roast in the pan and cook for 3-5 minutes per side until richly browned.
Remove the roast and place into the crockpot. Deglaze pan with wine, and scrape wine into the crockpot with all the caramelized brown bits.
Turn your crockpot to low and allow to cook for about 10 hours, or until your roast is tender.
Carefully remove your roast from the crockpot and allow to rest on a platter for 10-15 minutes. Meanwhile, using a slotted spoon, remove apples and onions from the crockpot and place in a large bowl or blender canister. Puree as desired to produce a savory apple sauce.
Serve the applesauce alongside the roast.
NOTE: You will need a large 6-quart crockpot for this recipe. However, this recipe can be easily halved to accommodate a smaller roast.