2 Jonagold or McIntosh apples, cored and thinly sliced
1 T lemon juice
1/2 tsp ground cinnamon
1 bag (16 oz) coleslaw mix
Instructions
If the roast won't fit in your 4-5 qt slow cooker, trim it and save the pieces for stir-fry in the later week. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.
Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider - we prefer cider because it has a bit more fiber. Cover and cook on high for 2-2 1/2 hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.
Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables.
Originally Submitted
5/10/2010
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