Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
- 2 medium onions, halved and sliced
- 1 boneless pork shoulder or sirloin roast, about 3 1/2 to 4 1/2 pounds
- 4 to 6 carrots, cut in 1-inch pieces
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon allspice
- 1 teaspoon chili powder
- 1 teaspoon dried leaf marjoram or thyme
- 2 cups natural apple juice or cider
- 2 tablespoons cider vinegar
Leave netting on pork roast and place in the slow cooker.
Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours longer, or leave on HIGH for 3 to 4 hours longer.
Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to medium and continue boiling for 5 minutes.
Combine flour and cold water until smooth; whisk into the simmering juices. Continue cooking and stirring until thickened. Serve with the pork.
Serves 6 to 8.
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