Genevieve Ko


Credit: Romulo Yanes

Recipe Summary

10 mins
10 mins
Serves: 6 (serving size: 1/6 of roast, scant 1 cup vegetables, 2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • In a slow cooker, mix poultry seasoning, 1 tsp. salt and 1/2 tsp. pepper. Add pork roast and rub with seasonings to coat. Toss apples and sliced fennel together and put around and underneath meat. Pour in cider. Cover and cook on low until meat is tender and a meat thermometer inserted in center of roast reaches 145ºF, 3 to 5 hours.

  • Transfer pork, apples and fennel to a serving platter. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce into a small saucepan; discard fat. Bring sauce to a boil over high heat and boil until reduced by half, about 15 minutes. Slice meat, garnish with fennel fronds and serve, with sauce on the side.

Nutrition Facts

262 calories; fat 4g; saturated fat 1g; protein 33g; carbohydrates 25g; fiber 5g; cholesterol 98mg; iron 2mg; sodium 503mg; calcium 46mg.