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.
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
