Monday, November 28, 2016

# Apple Cinnamon Pork Roast # cooking

Crockpot Monday: Apple Cinnamon Pork Roast

Holy cow, where has the year gone? It's already the end of November! Football is done and basketball is starting for one child and jazz band is already a few weeks into practices for the other one. December is insane with concerts, games, and holiday fun! Thank goodness for my crockpots!

I don't know about you, but nothing screams holiday more than the scents of apples and cinnamon...okay, I suppose nothing screams fall more, but since there's no snow on the ground yet, I say it counts!

Apple Cinnamon Pork Roast
2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
3 granny smith apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later)
1 tablespoon apple cider vinegar (to add later)


Use a 5 quart crockpot. Put onion wedges into the bottom of your crockpot, and add the meat on top. Sprinkle dry spices on all sides of the meat. Add apple and lemon juices. 

Cover and cook on low for 6-8 hours, or on high for 4-6. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel), apple cider vinegar and the whole bag of coleslaw into your crockpot. Stir. Either slice or shred the pork, and add back to the crockpot.
Salt and pepper to taste and cook for an additional 30 minutes.


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