I have played with this recipe several different ways....

I guess I never grew up, I still like playing with my food! LOL


Pork Roast & Vegetables

opt: apples, cranberries, walnuts



1 1/2 pounds to 2-pound boneless pork shoulder roast

1 tablespoon cooking oil
3 medium parsnips cut into 1/2 inch pieces (2 cups)

3 medium carrots cut into 1-inch pieces (1 1/2 cups)
1 large green pepper -- cut into wedges

2 stalks celery (1 cup) -- cut into 1/2" pieces
3 tablespoons quick-cooking tapioca
1 can frozen apple juice concentrate (6-oz) -- thawed
1/4 cup water

1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon

~~~~~~

Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.

Meanwhile, in a 3-1/2-, 4-, 5- or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery.

Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat.

Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid.

Makes 6 servings.