Pork Pot Roast

Photo: flickr user avlxyz

Ingredients

4 pounds boneless pork Boston should roast

1 teaspoon dried thyme

2 cups apple juice or cider

1 tablespoon cider vinegar

3 med. potatoes, pared and quartered

3 med. carrots, cut in ½ inch pieces

2 ribs celery, cut in 2 inch pieces

1 lg. onion, cut in wedges

1 med. apple, pared and cut in wedges

Salt and pepper

Preparation

Sprinkle roast with thyme, place in 4-quart Dutch oven. Add apple juice and vinegar. Bring to boil. Cover, reduce heat and simmer for 1 1/2 hours. Add potatoes, carrots, celery and onion. Return to boiling, cover; reduce heat and simmer until roast and vegetables are tender, about 1 hour. Add apple wedges to roast during last 15 minutes of cooking time. Season to taste with