Ingredients

1/2 gallon cider

1 pork roast 2 to 3 pounds

1 large vidalia onion sliced

3 medium sized yams or sweet potatoes peeled and chopped into large chunks

1/2 pound baby carrots or brussel sprouts

3 Large pears (red or anjou)

2 teaspoons Nutmeg

2 teaspoons Cinnamon

2 tablespoons maple syrup

Preparation

Pour about 2/3 of the half gallon of cider into the crockpot, saving the remainder for a cider reduction to be explained later. Add one teaspoon nutmeg, 1 teaspoon cinnamon, and 2 tablespoons of maple syrup. Stir or whisk until well blended. Add yams, onion, and baby carrots or brussel sprouts. Generously salt and pepper the roast and add to the top.

Cooking times vary depending on the size and cut of your roast. Generally around 6 hours on low heat setting, adding the whole pears for the last two hours, or around 3 hours on high heat setting adding the whole pears for the last hour. Slice the pears in half just before serving and sprinkle with nutmeg and cinnamon. (You could use apples if you prefer, but they work nicer sliced thinly and fanned on the plate)

Apple cider reduction.

Put remaining cider in a saucepan and add 1 teaspoon nutmeg and 1 teaspoon cinnamon. Simmer on low to medium heat stirring quite often until it thickens and has a glossy shine. Usually around 30 minutes.