This recipe was inspired by this original one over at Simply Recipes, but I changed it enough that I decided it was easier to just write it as I ended up doing it than explaining all my changes. At some point I will aquire fennel seeds and not be too lazy to pull out the blender and will do it as written in my Dutch Oven. I’m very sorry I did not take pictures along the way with this, was just planning on linking to it.
- Pork. I probably had about 3 pounds. I ended up using Country-Style ribs (which are actually pork shoulder) because that is what Whole Foods had, but pork butt or pork shoulder would be perfect as well.
- 3 Tbsp packed, fresh thyme leaves
- 3 Tbsp fresh rosemary leaves
- 2 tsp crushed garlic
- Sea salt and freshly ground black pepper
- Olive oil
- 2 large apples, chopped
- 1 medium yellow onion, sliced up
- Salt and Pepper both sides of pork
- In a chopper device, blend together thyme, rosemary, garlic, a little salt and pepper, and 2-3 Tbsp of olive oil. If you don’t have a food processor or electric chopper, just chop thyme and rosemary well and then add garlic and olive oil to make a paste.
- Put apples and onion in the bottom of slow cooker with a drizzle of olive oil, a sprinkle of salt and pepper and stir
- Take half your paste and rub on one side of the pork
- Put that side down into slow cooker and then rub the rest on the side now up. You want the fattiest side up.
- Cook on low for about 8 hours
- Serve pork on plate with onion and apple mixture spooned on top. I served along with bacon brussels sprouts (I just pan seared a bag of frozen petite brussels sprouts with some bacon)
The picture isn’t that pretty, but this was absolutely amazing!!