Apple Pork Roast With Sweet Potatoes, Carrots, Apples, And Squash

• 1 medium or large bone-in pork picnic roast
• 1 gallon jug spiced apple cider
• 2-4 teaspoons ground cinnamon (to taste)
• 2 long cinnamon sticks, broken in half
• 1/2 teaspoon ground cloves (to taste)
• 1/2 teaspoon ground nutmeg (to taste)
• 1 cup dark brown sugar
• 3-4 sweet potatoes, well peeled, sliced into 1 inch thick rounds
• 1/2 large bag of baby carrots (the pre-cut, peeled kind)
• 5-6 Granny Smith apples, peeled, cored, and sliced into 6 pieces each
• 1-2 large yellow squash or 1 med butternut squash cut into large chunks (whichever you prefer)

1. Preheat oven to 375F.
2. Put roast in large roasting pan, fat side up. Pour apple cider into pan until pan is nearly full. About a quarter inch of roast should be above the cider. Then sprinkle roast liberally with ground cinnamon, cloves, and nutmeg, to taste. Drop the cinnamon stick pieces into the cider around the roast. Then make a thick layer of brown sugar on top of the roast. Cover.
3. Cook in oven for approximately 4 hours.
4. Remove carefully from oven, and uncover.
5. Add sweet potato chunks, and baby carrots. You may have to remove some juices to be able to add potatoes and carrots. Be sure to leave some room for other ingredients to be added later. Cover. Return to oven for one hour.
6. Remove from oven, uncover. Add apples, and squash. Once again, you will probably have to remove juices to fit in apples and squash. By this time, ingredients will be packed pretty tight around roast. Recover, return to oven. Cook for one more hour.
7. Remove from oven.
8. Allow to cool a little, and serve.

gallon, ground cinnamon, cinnamon, ground cloves, ground nutmeg, brown sugar, sweet potatoes, carrots, apples, butternut

Taken from www.epicurious.com/recipes/member/views/apple-pork-roast-with-sweet-potatoes-carrots-apples-and-squash-1232105 (may not work)