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Pork and Apple Hot Pot

1 (3 1/2 to 4 lb. ) boneless pork shoulder roast
2 cooking apples, cored, peeled, and quartered
1 onion, thinly sliced
1 cup apple cider or juice
1 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
1/2 tsp. seasoned salt
1/8 tsp. ground black pepper
1 tbsp. brown sugar
3 tbsp. cornstarch
1/4 cup cold water


Place roast in 4-6 quart slow cooker. Top with apples and onion; add cider or juice. Combine thyme, parsley, seasoned salt, pepper, and brown sugar; sprinkle over all. Cover and cook on low about 9 hrs. or until meat is 170*F on an instant read thermometer.

Remove roast, apples and onion. Turn to HIGH. In a small bowl, dissolve cornstarch in water. Add to juices in pot. Cover and cook, stirring occasionally, about 10-15 min. or until slightly thickened. Slice roast, serve with sauce.


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