Apple Cinnamon Pork Roast


I've gotten a few email asking if this is going to be "The Year of Pork."

No, but the next week or two will be pretty heavy with pork recipes. I'd like to have about 10 really good ones to include in the forthcoming cookbook, and I need to test them out. If you don't eat pork (I don't), you can fool around with using chicken or beef instead.

Stacy emailed me this recipe a few weeks ago; she had gotten it from a friend of hers. She reported back last week that she and her family really enjoyed it and urged me to give it a try. So I did.

It calls for a bag of coleslaw mix. I'm not a huge fan of coleslaw because for some reason in my weird twisted mind it sounds like 'cold sore.' I know that's really gross. I'm sorry.

anyhow, I used Stacy (and her friend's) recipe last night, and packed the food up for my sister-in-law's amazing family.

The Ingredients.

2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
3 granny smith apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later)
* 1 tablespoon apple cider vinegar (to add later--this isn't in the original recipe, but I think it should be. See notes below marked with an *.)

The Directions.

Use a 5 quart crockpot. Put onion wedges into the bottom of your crockpot, and put the meat on top. Sprinkle dry spices on all sides of the meat. Add apple and lemon juice. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) and the whole bag of coleslaw into your crockpot. *I would add apple cider vinegar now, too. Stir. Either slice or shred the pork, and add back to the crockpot.
Salt and pepper to taste (it definitely needs more salt.)

Stacy wrote in her last email that her husband "took some of the juice (from the crockpot) and combined it with butter, brown sugar, and chopped pecans. He boiled it down in a sauce pan and we added it to each serving." I imagine this would taste heavenly.

The Verdict.

I did sneak a taste of this, and so did Adam. Adam liked it more than I did; I thought the texture was funky, but I also have coleslaw issues, which I probably need to discuss with Dr. Phil.

This is the feedback I got from my tester-family (written by mom, Shari): Having tried quite a few of your recipes, this one is not a home run. But, the pork was tender and had a very delicate and subtle apple flavor, and was not fatty or greasy at all. The apples and cabbage had a bit of pleasant crunch to them, just the way we like them. Joe and I liked the very tender meat with the slightly crunchy cabbage and apples, and we each ate a healthy portion, and I'll look forward to eating it again for lunch tomorrow. Chris usually prefers strongly seasoned food. So, he couldn't get past what we liked about the dish - he didn't care for the texture, and wasn't too sure that the combination of flavors "go together".

From the tastes I took, I sort of agree with Chris. I think it needs more spices, and I'd recommend at least doubling the salt and pepper. I think the crunch from the cabbage and the apples is a neat touch, and a great way to stretch a meal, but I think your (my) tongue wants * that bite of vinegar that usually comes with cabbage salad.

I also think that Stacy's hubby's idea/technique of browning some butter and brown sugar on the stovetop to pour over the top is *genius*---you can't ever go wrong with that combo!

on the way:
cranberry pork roast
5-Spice pork chops
Cajun-Style pulled pork
pineapple pork tenderloin

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at February 03, 2009
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What they say about this article

  1. Anonymous2/03/2009

    So is the new cookbook going to have recipes that we have all seen or will there be some new ones. It sounds like a great idea and I hope you do well with it.

    ReplyDelete
  2. Anonymous2/03/2009

    I have really enjoyed reading your blog after stumbling upon it a couple of months ago. I remember you saying you would start another blog for your organizing book and I was wondering if you had yet...I would love to know the link if you are going to post it.

    Thank you for all your recipes. My favorite one so far is the pasta fagioli soup-yum!

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  3. Vanessa2/03/2009

    We do cranberry pork roast in the crock every couple weeks. I use 1 can whole berry cranberry sauce, 1 can jellied cranberry sauce, 1 packet onion soup mix and a spash of water. This gives a lot of sauce and it is not too chunky. It is so yummy, but the sauce is even better on meatballs!

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  4. The Red Headed Mama2/03/2009

    I'm glad you tried it out! The sauce I think really 'made it' for us (thank you hubby).

    Also, I think I must have cooked my apples/cabbage too long b/c ours were crunchy. Still good, but not crunchy.

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  5. HDMac2/03/2009

    This sounds sooo yummy! Thank you.

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  6. Anonymous2/03/2009

    Look. All I can say is that you freaking rock. Thanks for keeping us posted.

    ReplyDelete
  7. Rob2/03/2009

    If you don't like cole slaw, just buy a cabbage. It's cheaper anyway, doesn't take long to cut up, and doesn't sound the least bit like a skin ailment. A rose by any other name.

    I just bought a quarter-hog so I'll be doing lots of pork too. Sorry you can't eat it! One of my favorite crock pot/pork recipes is to toss in a bag of (drained)sauerkraut, some sliced potatoes, maybe some grain mustard, caraway seeds, savory, thyme, pepper etc. and add whatever pork or dark meat poultry I have. Sausages, pork chops, ham, turkey legs, etc. all work. I don't know if the slow cooking maintains the amazing vitamin C content of raw kraut, so I always save some off the raw and add at the end.

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  8. Anonymous2/03/2009

    Maybe this recipe can be salvaged with a different cut of meat.

    I (personally) don't care for using pork loin in the crockpot. Its a very lean cut of meat and very unforgiving about being overcooked...sticking to the fattier cuts like the pork shoulder should (I think) give you better results.

    Just a thought.

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  9. Nancy2/03/2009

    I make Cranberry Pork roast ALOT. My hubby loves it. Hope you enjoy it when you get around to making it.

    Thank you for the Pork BBQ recipe by the way.... it turned out Yummy!!

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  10. Denise2/03/2009

    I am just curious, what type of allergic reaction you get to pork?

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  11. Joie de vivre2/03/2009

    Looks great!

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  12. Anonymous2/03/2009

    In Holland red cabbage is often eaten with apples, I'd suggest that instead of the common cabbage and of course making it slightly more sweet, depending on your tastes. I love this blog and have had a great time finding recipes my husband will eat, I've actually found some so Thank you VERY much.

    ReplyDelete
  13. Tricia 2/04/2009

    Oh, I am SO happy to have found your blog!!!!!!!! I have two GF daughters (17, 18) and we've been trying to find "family friendly" dishes, cuz I can't afford to feed everyone separately! I'll be browsing your blog all day, I can tell!! :)

    Just a note on the pork - My dd's have trouble with all store bought pork, but they can have the pork from our local meat market. (The "right off the farm" variety). It seems that most pork from the supermarket is injected, like some turkeys, and that's the part that causes them problems. Something to think about! :)

    Thanks for sharing!!!!!!

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  14. Alisha2/04/2009

    I have done something similar to this (similar in the apples and pork part) to make bbq pork.

    The easiest recipe ever and I got it from a board on Ravelry (crafting community)

    Pork, bottle of bbq sauce, can of apple pie filling (or applesauce or just apples if you prefer)

    Weird I know, trust me!)

    cook all day and you can shred it up for sandwichs or just eat it by itself. Delicious!

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  15. Julie Nguyen2/04/2009

    stephanie,

    rule of thumb for using morton's kosher salt would be 1/2 tsp PER POUND of meat.

    HTH

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  16. Anonymous2/04/2009

    Hi Stephanie,

    I saw you on Rachael Ray during the summer (it may have been a repeat of your segment) and you inspired me to go out and get a crock pot. I love it! I've appreciated being a member of your blog so much. Today I saw the article in the NY Post that you contributed too and was so psyched! I recognized your recipe for Taco Soup (which I made and love) and at first thought some one stole it from you! But then I read on and realized you contributed it. I am so looking forward to your book!

    ReplyDelete
  17. kristina2/09/2009

    WoW! You are amazing such an inspiration! Since finding you, I have made two of your recipes and have meal planned (for the 1st time in my life) for February with 8 crock pot recipes and I too am digging have clean kitchen by noon! Sending links to all my girlfriends and looking forward to your book! Way to go... be sooo proud of yourself!
    Kristina, Winter Park, FL

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  18. Anonymous4/20/2009

    Seriously, please delete the C**D S**E comment, you ruined cole slaw for me--I've been trying to get that image out of my head for 3 days arrrggghhh!

    ReplyDelete
  19. Katrina & Leah11/16/2011

    My family enjoyed your recipe so much, I included it on my blog today: http://mommiesneedsleeptoo.blogspot.com/2011/11/anti-chicken-fingers-movement-apple.html

    Thanks for sharing!!

    ReplyDelete
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