When I was 5, I was visiting my great-grandfather’s farm in Puerto Rico. I became friends with one of his pigs. A week later, that same pig was slaughtered in front of me, and I was forever traumatized. I sometimes wonder if my vegetarian mom set that up so that I’d become a vegetarian, too. It worked. I became a vegetarian for a really, really long time. I even went vegan for a few years.
Then, I started my first adult relationship. He was straight up meat and potatoes, and cooking separate meals all the time started getting really old. One day, I decided to take the plunge. I tried meat. The memory of that 1st burger will forever be seared in my mind. It was delicious. I still couldn’t bring myself to eat pork. I felt way too guilty. And then I discovered sustainable farms and happy pigs that were treated with love. It was time to try some pork.
I started slowly by easing my way into bacon. (Mmmmmmm…..bacon.) Now, 13 years after that 1st burger experience, I finally decided it was time to make some pork. I liked it. I still had a weird mental block and couldn’t eat a bunch of it, but I’m definitely going to make it again. If you try it, let me know what you think 
Ingredients:
- 3-5 Lb Boneless Pork Loin Roast
- 1 Sweet Onion Sliced Thick
- 2 Granny Smith apples, peeled and sliced
- Elephant Garlic – I used 3 cloves, use less if you don’t love garlic
- 1 Butternut Squash peeled and chopped into cubes
- A couple of Sprigs of Fresh Rosemary
- A couple of Sprigs of Fresh Thyme
- 1 Cup Apple Cider Vinegar
- Salt and Pepper to taste
Directions:
- Line the bottom of your crock pot with half of the veggies and fruit
- Poke holes in the roast with your thumb and stuff the holes with garlic
- Season both sides of the meat with salt and pepper and place fat side down on top of your veggies/fruit in the crock pot
- Put the herbs on top of the meat
- Throw the rest of the veggies and apples in the crock pot
- Pour in the apple cider vinegar
- Set your crock pot on low and cook for 8 hours
Liani Oistad Fitness 