All Good Gifts

With one thing or another, I’ve been away from this blog for a good long while. But I’m working my way back, and looking forward to lots of new posts.

After a long, hot and exceptionally dry Summer here in East Tennessee, the Autumn Equinox has arrived; and the slightest hints of Fall are emerging. The leaves on the local Sugar Maples have begun to show a golden tinge, and hickory nuts are bouncing off the roof of the shed. It’s cool enough to have morning coffee on the screened porch, the hummingbirds are bulking up for their migration south, and this morning, the temperature is in the upper sixties as a gentle rain spatters on the skylight.

Yesterday I hauled out my workhouse of a Ninja Multi-Cooker and made Boston Butt with Apples and Red Cabbage. Soon enough, the house smelled great and inspired me to bake pumpkin-apple bread. The addition of a romaine and tomato salad and a glass of Bordeaux rounded things out, and for the first time in months, dinner on the porch was a delight. Happy Autumn to all!

Recipe By : Glyn Ruppe Melnyk
Serving Size : 6
Preparation Time 6 hrs 30 minutes
Categories : Main Course

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds pork roast
1 tablespoon olive oil
1 medium onion — thinly sliced
1 large clove garlic — minced
1 large Granny Smith apple — sliced 1/4″ thick
24 ounces pickled red cabbage with apples — I like Hengstenberg brand (24oz)
1 teaspoon poultry seasoning
1 teaspoon baking spice blend — cinnamon, cloves, ginger and cardamom
1 teaspoon salt

1. heat oil in slow cooker or multi-pot

2. add onion and garlic and saute until golden

3. add apple slices and saute until tender

4. add pork butt and lightly brown on ends

5. stir in the seasonings and jar of pickled cabbage

6. set slow cooker to low and cook for 6 hours until meat is tender
(add 1/2 cup water or apple juice as it cooks, if it seems dry)

7. serve with pumpkin bread or muffins, and a simple green salad

Description:
“Slow cooked Boston Butt for the Autumn Equinox”
Start to Finish Time:
“6:30”

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Nutrition:
Per Serving (excluding unknown items): 441 Calories; 19g Fat (40.1% calories from fat); 47g Protein; 17g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 561mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 41mg Calcium; 3mg Iron; 838mg Potassium; 468mg

This entry was posted by Glyn Ruppe-Melnyk.