It must be fall, time for pork!
Oct. 4, 2012 4:48 pm
Updated: Oct. 4, 2012 7:03 pm
Fall fell upon southern New Jersey, although the past couple of days have been in the upper 70s.
Still, undetered, I bought some pork, small red potatoes, baby carrots, a head of cabbage and used what was in the house to make my first pork crock pot dish of the fall.
My wife's co-worker gave us some fresh rosemary, so I used that, too.
I had two apples, about a cup of fresh, shocked and peeled tomatoes and a bottle of NA beer, so I was good to go.
The result was delicious. The beer gave it a sour profile and the apples, carrots and cabage were sweet. The rosemary was a bit sweet, but added a ginger-like profile in the process. The tomatoes added color and a richness to the taste.
I would call it German crock-pot pork:
1/2 cup sliced onions
cup baby carrots, halfed
2-3 cups of red potatoes, quartered
2 apples, cored and quartered
cup shocked and peeled tomatoes (or raw)
cut rosemary, about 10 bunches
8 ounces of beer or na beer
one head cabbage, quartered
3 pound of pork
place in crock pot and cook 8 hours on low. You might want to put crock pot on high for last hour or so, to get the carrots hard tender.
Note: Crock pots are forgiving. Substitute freely, but remember your sweet and sour items. Beer, sour; apples, onions, sweet. Also use fresh herbs; you will be glad you did. Find a chef's knife and cut it real fine.