Slow Cooked Autumn Pork Roast

The fall season is by far my favorite time of year. The air is so crisp and cool, you can almost feel that change is around the corner. I feel so inspired by the gorgeous colors. The markets are full of colorful autumnal produce. This is the time of year that I am at my most creative in the kitchen. I find myself craving warm, hearty meals. I love to match my flavors to the weather so I always lean towards sweet and savory flavor combinations. This next recipe epitomizes fall. Slow cooked pork with apples, tubers and red kuri squash. I used a lean pork roast to keep the fat content to a minimum. I seasoned the roast with warm, savory spices and added just a pinch of cinnamon to help bring out a smoky flavor. The pork was stuffed with apples, craisins and onion which kept the meat juicy while adding a slight hint of sweetness. I surrounded the roast with hearty chunks of yam and sweet potato. Finally, I covered the roast with sliced red kuri squash. Placing the squash on top of the roast allows the squash to steam to a perfect consistency. If the squash is placed below the meat, the juices typically cause the squash to become too soggy. The roast cooks on low for an 8 hour cycle. By the end, the house is filled with the most delicious aroma and you have a full, hearty meal for the entire family. Yum!

Ingredients:

2-3lb Lean Pork roast
Red Kuri Squash (may substitute another winter squash)
1 medium to large yam
1 medium to large sweet potato
½ yellow onion
1-2 apples of choice
1/4th cup of craisins
2 TBS Cumin
1 TBS Tumeric
1 TBS Coriander
2 TSP Salt
1 Pinch of cinnamon

Directions:

Wash the yam and sweet potato. Cut into large chunks and set aside.
Remove the core of the apple and cut into medium chunks. Cut the ½ onion into similarly sized chunks. Combine the apple, onion and craisins in a bowl and set aside.
Using a sharp chef knife, slice the red kuri squash in half and remove the seeds. Cut each half into quarters.
Combine the spices.
Rinse the pork roast under cool water and pat dry. Generously coat the roast with the spice blend. Place the roast in the slow cooker.
Create two lengthwise pockets in the roast by using a sharp chef knife cut two slits. Make sure to not cut all the way through the roast.
Fill the pockets with the apple, onion, craisin mixture.
Surround the roast with the chunks of sweet potato and yam and cover it with the red kuri squash.
Cook on low for an 8 hour cycle.