Crockpot Pork Roast with Melted Apples

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Crockpot Pork Roastwith Melted Apples
Serves 8-10[printable recipe]
Ingredients:

• 5 lb pork shoulder roast
• 1 tablespoon cracked pepper
• 4 tablespoons herbs de Provence
• 5 cloves garlic, minced
• 2 teaspoons salt
• 3 tablespoons butter
• ½ cup white wine
• 4 tart apples, peeled, cored and sliced into 8 pieces
• 1 very large onion, thinly sliced

Directions:
Mix together pepper, herbs de Provence, garlic and salt to form a paste. Rubthe roast liberally with the spice mixture, being sure to push the paste intoall the nooks and crannies of the roast. Wrap tightly in plastic wrap and place in the fridge overnight.
About an hour before you’re ready to proceed with therecipe, pull the roast out of the refrigerator and allow it to come to roomtemperature. 
Place the apples and onion into the bottom of your crockpot.
Melt butter over medium-high heat in a frying pan or Dutchoven large enough to accommodate your roast. When foam subsides, place the roast in the pan and cook for 3-5 minutesper side until richly browned.  
Removethe roast and place into the crockpot. Deglaze pan with wine, and scrape wine into the crockpot with all thecaramelized brown bits.
Turn your crockpot to low and allow to cook for about 10hours, or until your roast is tender.
Carefully remove your roast from the crockpot and allow torest on a platter for 10-15 minutes. Meanwhile, using a slotted spoon, removeapples and onions from the crockpot and place in a large bowl or blendercanister.  Puree as desired to produce asavory apple sauce.
Serve the applesauce alongside the roast.
NOTE: You will need a large 6-quart crockpot for thisrecipe.  However, this recipe can beeasily halved to accommodate a smaller roast.
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