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
The Chef’s Muse
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.