Instructions

1. Sprinkle the pork on both sides with salt and pepper.

2. Heat a couple of spoonfuls of oil on in a frying pan over medium-high heat. Place the pork in the pan and brown it all sides, turning it every few minutes. You may have to steady it with tongs when you brown the sides. Remove the pork from the heat when it has browned.

3. Peel and chop the fruits and vegetables that will be slow-cooking with the pork. For a complete meal, slice some onions and apples and chunk some root vegetables, like carrots and potatoes.

4. Cover the bottom of the slow cooker with onions and apples, then set the pork roast over the chopped pieces.

5. Add a splash of apple cider vinegar to the frying pan to deglaze it. Loosen any bits stuck to the pan with a wooden spoon and stir briefly. This will allow you to incorporate the flavorful juices and solids that were produced during the pork-browning process.

6. Surround the roast with the chopped vegetables. Pour the deglazed liquid from the frying pan over the pork, then pour in enough apple cider so that it comes about halfway up the slow cooker.

7. Scatter chopped garlic and fresh herbs over the top of the roast, then put the lid on the slow cooker. Set the slow cooker to low and cook for 6 to 8 hours.

8. Remove the pork from the slow cooker when an internal meat thermometer registers 145 degrees Fahrenheit.

9. Let the pork rest under tented aluminum foil for at least 3 minutes, then put it on a serving platter. Remove the chopped fruits and vegetables from the slow cooker and surround the pork with it. Strain the liquid from the slow cooker, then pour it over the pork.