It's from Not Your Mother's Slow Cooker Cookbook
6-7 tart apples
1/4 c packed light brown sugar
1 1/2 tsp ground ginger
1/4 c apple juice, white wine, or champagne
3.5-4 pound pork roast
Salt and freshly ground black pepper
Peel and cut the apples into quarters. Dissolve the sugar and ginger into the liquid that you're using. Season the roast with the salt and pepper, then sear it, either under the broiler or on the stovetop, to brown it and to render some of the fat. Put the apples into the crockpot, put the roast on top of it, then pour the liquid on top of it and rub it in. Cook on LOW 7-8 hours, until the meat is fork-tender.
What we ended up doing, since the roast was already well-trimmed with very little fat, was to pour the meat juices left after searing into the sugar/wine mix, and then put the roast into a bowl with it, rub the stuff in, and let it sit in the fridge overnight. The next day about 11AM, Toby assembled the stuff in the crockpot and let 'er rip. We also used 5 apples instead of 6-7 as we had a smaller crockpot, and I'm glad we did because even with an almost-5-pound roast and fewer apples, there were more apples than I wanted.
Also, I made a pan gravy with the juices a couple of days later because I thought the sauce in the crockpot was too thin - cook 2 Tb butter with 2 Tb flour, brown, pour in leftover juices, pour in 2 cups chicken broth, then ladle in some of the apples because it was losing the pork & apple flavors. Reduce a bit until thickened, then take off heat and swirl another couple tablespoons butter because AWESOME.
We had quesadillas with the leftovers a couple of times, and last night I followed one of your suggestions and sent Toby for biscuit dough, and made little pasties with it -- stretch out the dough for a biscuit into a big circle, spoon some pork & apple and a bit of gravy into the center, brush beaten egg around the perimeter and fold over and pinch shut. Then I brushed the leftover egg wash on the tops, after slashing them to let steam escape, and baked them until the biscuit dough was cooked.
The pork had been overcooked a bit in the crockpot (ours runs a little high), but I wasn't worried about overcooking it in pasty form as I was putting cold pork and gravy in, so it would cook at a slower rate than the dough. Seemed to work!
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