Here’s an easy way to make an amazing roast. You can do this in the crock pot, too, if you prefer, and come home to something delicious. But I was home to keep an eye on it and didn’t get an early start on the day, so into the oven it went.
- 3-4 lb Pork roast – mine had the bone in
- 1 1/2 large yellow onions, sliced into 1/4 inch thick rounds
- 1/2 pint chicken stock
- 1 cup applesauce or apple butter
- 1/4 cup cooking sherry or dry white wine (apple cider vinegar would sub well for GAPS Intro)
- 1/4 cup honey
- 1 1/2 tsp real salt
- 1 tsp garlic powder
- 1 tsp cumin
- 3 cloves, ground (I use a dedicated coffee grinder)
- Celtic sea salt
- Preheat oven to 350F.
- In small saucepan, combine applesauce, chicken stock, cooking sherry, honey, spices, and salt over medium heat.
- Rinse roast and pat dry. Sprinkle generously with celtic sea salt on both sides, and spoon a small amount of the sauce onto it.
- Brown the salted roast over medium-high heat, on all sides. I had fat in the pan from cooking pork sausage earlier, if you don’t already have fat in the pan, use lard, tallow, or coconut oil.
- Remove the roast from the skillet and create a layer of onions in the bottom of the skillet.
- Place the roast on top of the layer of onions, and pour all of the sauce on top of the roast.
- Put the skillet in the oven and bake about 1 1/2 hours or until internal temperature is over 145 F.
- Let it rest about 10 minutes and then serve.