Crock Pot Cooking: Pork with Apples and Ale

Pork with Apples and Ale Ingredients:
2 Large Onions - cut into large dice4-5 Medium/Large Carrots - large dice5-6 Garlic Cloves - roughly chopped2 Bell Peppers, Green & Red - large dice4 to 5 pound bone-in Pork Butt - visible fat and silver skin trimmedKosher Salt and Freshly Ground Pepper2 Tablespoons Paprika2 Tablespoons Ground Cumin1 Tablespoon Oregano1/2 Teaspoon Cayenne Pepper4 Tablespoons Vegetable, Olive or Canola Oil - divided2 or 3 Medium Apples - firm tart apples work best, such as Fuji or Galas - seeds removed, skins on, cut into large chunks
1 - 12 ounce Bottle of Sam Adams Cherry Wheat Beer1 Small Can (about 6 ounces) No-Salt Tomato SauceEquipment:
Heavy Bottom Pot or SkilletTongsCrock Pot/Slow CookerDirections:
Wash and prepare all the vegetables and set aside. Trim the fat and silver skin from the pork butt; season on all sides generously with kosher salt and freshly ground pepper. Heat 2 tablespoons of oil in a heavy bottomed skillet or pot over medium-high heat until the oil shimmers. Carefully add in the pork butt and sear on all sides until golden brown. Remove pork from the pot, plate, and set aside.Wipe the pot out if there are too many burned bits in the bottom of the pan, otherwise, add in the remaining 2 tablespoons of oil and heat over medium-high heat until the oil shimmers. Add in all the vegetables and saute until the onions are golden brown and the carrots are knife tender - about 8 to 10 minutes.A minute before you remove the vegetables from the pot, add in the paprika, cumin, oregano and cayenne pepper and toss to coat the vegetables. Scrap out the pot and add the sauteed vegetables to the bottom of a large slow cooker vessel. Toss in the apple chunks. Place the seared pork butt on top of the vegetable mixture. Season the pork with additional salt, pepper and paprika. Pour the bottle of ale over the pork.Depending on how much time you have, set the slow cooker on low and cook for up to 6 to 8 hours, or set it on high and cook the pork 4 hours. Ultimately the pork should fall completely off the bone and shred apart with minimal effort. 1 hour before the pork is done cooking, stir in the small can of tomato sauce. Serve hot, over mashed potatoes or polenta. Makes 8 to 10 servings. Freezes beautifully!