September 17, 2013 by BettyCupcakes
It’s chilly here in Massachusetts this morning and all I want is a warm cup of coffee to wrap my hands around and a pair of fluffy socks. Autumn is the perfect blend of sunshine and crisp, cool air. It’s made for long walk, afternoons playing the back yard, and big hearty dinners.
This Sweet and Spicy Crock Pot Pork Roast was our Sunday dinner this week. The natural sweetness of the pork shoulder is a natural match for the apples and onions. I paired it with a spicy rub of chipotle pepper, chile powder, and cinnamon and then it braised in beer all day long.
If you don’t want to cook with beer, feel free to substitute water or a broth- chicken or vegetable.
I served this pork roast with brown rice, maple-butter carrots, and lots of gravy. It was tender, juicy, just a bit spicy, and really delicious.
Sweet and Spicy Crock Pot Pork Roast
- 4 1/4 pound pork picnic half, bone-in shoulder
- 2 teaspoons chile powder
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon olive oil
- 1/2 large onion slice, ~1 cup
- 2 medium apples, sliced (I used Cortland apples)
- 1 bottle lager beer (I used Stella Artois)
- Spray the inside of a large 6 quart crock pot with canola oil or olive oil cooking spray. Layer the onions on the bottom of the crock pot and layer the apples on top.
- In a small bowl, combine the chile powder, cinnamon, black pepper, sea salt, chipotle chile pepper, and olive oil. Whisk to combine. Rub the paste all over the pork shoulder.
- Place the pork shoulder on top of the onions and apples in the crock pot. If your pork shoulder has a large layer of fat on one side, place it fat side down. Pour the lager around the pork shoulder. Do not pour it on top of the pork should- you don’t want to wash away the paste you just applied.
- Put the lid on the crock pot and cook on low for 7 to 8 hours. If you are home, turn the pork shoulder occasionally. If you’re not, no worries.
- Serve the apples and onions on the side or reserve apples and onions and cooking liquid for a quick gravy. Recipe below.
Pork Roast Gravy
- All cooking liquid from above recipe, ~2 cups
- All leftover apple and onion slices from the crock pot pork roast
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour
- 1 teaspoon apple butter (optional)
- salt and pepper to taste
- Separate the apple and onion slices from the cooking liquid.
- Heat the olive oil over medium heat for 3-4 minutes. Add the flour and whisk to combine. Cook flour for 2 minutes. Add the cooking liquid and whisk continuously to avoid lumps. Add in the apple and onions slices and apple butter (if using) and continue to whisk.
- Lower the heat and let the gravy thicken for about 4 minutes. Season with salt and pepper to taste and serve with pork shoulder roast.