A roast is always a good choice.
1 tablespoon cooking oil
1 carrot, small chunks
2 celery stalks, chopped
3 tablespoons quick-cooking tapioca
1/4 cup white wine
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 ounces apple juice, frozen concentrate, thaw but do not dilute
Trim any fat from pork. Cut in half, if necessary, to fit into crockpot. Coat bottom of crockpot with cooking oil. Place carrots and celery into bottom of crockpot. Sprinkle tapioca over top. Place roast on top of vegetables. Combine white wine, beef bouillon, salt, cinnamon and apple juice concentrate and pour over roast. Cover and cook on low for 10-12 hours or on high for 5 to 6 hours.
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