Autumn Roast Pork by Central Coast Event's Executive Chef Claire Hulstrom

Yield: 6 servings

Ingredients:

1. 2 lb. Pork Roast, bone out

2. 1 large Yellow onion, medium dice

3. 1 cup Whole, peeled garlic cloves

4. 2 cups Baby carrots

5. 1 1/2 lb. Fingerling potatoes

6. 1/2 cup Apple juice

7. 1/2 cup Chicken broth

For the Autumn Seasoning:

1. 1 tbsp. Granulated garlic

2. 1 tbsp. Granulated onion

3. 2 tsp. kosher salt

4. 1 tsp. Ground cinnamon

5. 1 tsp. Fresh grated nutmeg

6. 1 tsp. Coarse grind black pepper

7. 1 tsp. Sugar

8. 1/2 tsp. Ground clove

Directions:

1. Mix the seasonings for the rub together, then generously coat the pork roast. If the roast came with a net around it, remove it and pull apart the pork, coating every surface. Save leftover rub for later.

2. Place onion and garlic cloves in the bottom of your crock pot, add chicken broth and Apple juice.

3. Place pork on top of the onion and garlic, cover, and cook on low for 5 hours.

4. Toss carrots and potatoes with leftover rub, and arrange them evenly amongst the roast. Turn crockpot to high, and continue to cook for one more hour.

5. Slice, and enjoy!

Optional: To turn your drippings into a delicious gravy, simply puree half of the onions and garlic in a blender, and mix back into the drippings. The puree thickens with out adding any additional ingredients. Pour this over your potatoes and pork and tuck in.

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1419304469792-VN7YN0WFGHPCU98MD8JP/IMG_2650%5B1%5D.JPG" alt="IMG_2650<1></1>.JPG" />

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1419304551054-ZF9Q1TT9EFAKFFLH4QZ3/autumn_roast_pork.jpg" alt="autumn_roast_pork.jpg" />