Wednesdays have become Crockpot Night around here due to music rehearsals I have at church right during the dinner-prep hour. Tonight was no different.
I pulled a pork loin roast out of the freezer, but didn't know what to do with it. I'm tired of BBQ, which it seems like we've had a lot of lately. I didn't feel like making a Mexican pork dish with it...
I wound up adapting a recipe I have for making pork chops in a skillet. It turned out remarkably well, so I decided to share my recipe with you.
Crockpot Pork with Apples and Onions
1 boneless pork roast (really, any cut will do)
1/2 cup apple butter
1/2 cup water
2 Tbls. spicy brown mustard
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
2 Tbls. cider vinegar
3 Granny Smith apples, peeled and cut into chunks
2 sweet onions, cut into wedges (I used Vidalia onions--mmmm!!!)
Spray crockpot with cooking spray. (You don't have to do this, but it makes clean up so much easier!)
Prepare apples and onions.
Place them in the bottom of the crockpot. Place pork roast on top of apples and onions. (I cut my roast in half just to make it fit better.)
Mix together apple butter, water, mustard, cumin, salt, pepper, and cider vinegar.
Pour mixture over roast in crockpot.
Cover and cook on low for several hours or on high for a few hours. (I wound up having mine on high for about 5.5 hours. My roast was still half frozen when I put it in.)
I served this with brown rice, which I made in a smaller crockpot. I totally forgot to take a picture of the finished product. But trust me when I say it was yummy! The only thing that would have made it better is more apples.