From Catholic Fire - gotta try this!
Faith and Family is sponsoring a giveaway contest where you can win a prize for sharing a tasty fall recipe. Fall is one of my favorite times to cook and and two of my family's favorite foods during this cool season are pork and apples. Here is a tasty dish that you can cook in the crock pot so it's ready to go when you are. As Julia Child always said, "Bon Appétit!
1 (3-pound) boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
2 carrots, pared, cut into 1/2-inch rounds
2 Granny Smith apples, peeled, cored, quartered
3/4 cup apple cider
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon rubbed sage
1. Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper.
2. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5 to 6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes.
3. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker.
4. Cover and slow-cook until pork is tender, 6 to 7 hours on low.
5. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm.
6. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth.
7. Pour sauce over meat, stir gently and serve immediately.
A Plea for Intolerance, by Venerable Fulton J. Sheen
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