Yields: 8 servings.
2 pounds pork shoulder roast
3 medium potatoes, cubed
3 medium carrots cut into half-inch pieces
2 medium onions, sliced
1 medium apple, cored and coarsely chopped
½ cup coarsely chopped celery
3 tablespoons quick cooking tapioca
2 cups apple cider
1 teaspoon salt
1 teaspoon caraway seeds
¼ teaspoon black pepper
Cut meat into 1-inch cubes. In a 4 to 6 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple cider, salt, caraway seeds, and pepper. Cover, and cook on low heat setting for 10 to 12 hours, or on high heat setting for 5 to 6 hours.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
