Pork Pot Roast


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


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


2.0 servings


Monday, November 30, 2009 - 4:39pm



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