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.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
