Looking over my last few posts, you’d think my life had become nothing but food and music. Far from it. But I can’t talk about work too much (it’s a good job but busy), a lot of my life gets documented by Ursula, and Google Plus has become my social network of choice for quick updates and near-realtime discussion (replacing twitter, I’m afraid), so the only things of interest I have to post about are the In The Evening updates and what we’re eating that isn’t being reviewed on Kevin & Ursula Eat Cheap.
So I’ve not got much to say here, except : we ate this fantastic pork roast earlier this week, and it was DEAD SIMPLE to make. It’s just not fast. Tell me what you think.
Cider Pork Roast
One 2-lb pork roast
One bottle Crispin Hard Cider Stout
About a cup of “regular” apple cider
1 lb yukon gold potatos
1/2 lb baby carrots
Rub a bit of salt and pepper on the outside of the port roast. Place in a slow-cooker fat-side down. Pour the Ciders over it – it’s OK if it doesn’t cover the roast. Set to “low” and forget about it for 3 hours. After 3 Hours, turn the roast over, so the fat-side is up, and replace the lid. Forget about it for 3 more hours. Chop the potatoes into 8 pieces. Add the potatoes and carrots to the slow-cooker. The liquid should just about cover the roast now. Replace the lid, and forget about it for 4 more hours. Remove the roast, and pull it apart. Serve with the potatoes and carrots on the side, using the juice as gravy.
Shred the leftovers, and place in a bowl with enough “juice” to soak them. Re-heat for sandwiches later.
Note: This did not cross-post properly to Livejournal/Dreamwidth, so I had to push the date up to today (2011-09-24) and update. Sorry to anyone who gets a dupe in their feed)