Yield: 4 servings.
4 fresh figs, quartered*
2 red or yellow bell peppers, cut in quarters
2 Vidalia onions, cut into wedges
1 cup stout beer
1 2-pound boneless pork roast
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons fresh thyme
¼ cup honey
2 tablespoons prepared Dijon mustard
1 garlic clove, minced
Lightly spray the inside bowl of slow cooker with cooking spray. Add figs, peppers, and onions. Pour beer over figs and vegetables. Season roast with salt and pepper and sprinkle with thyme. Place roast on top of vegetables. Mix honey, Dijon mustard, and garlic in a small bowl. Spread mixture over roast. Cover and cook on low heat for 6-7 hours.
Tip: When fresh figs are not available, use dried figs as a substitute.
print it
Flaky buttermilk drop biscuits, creamy potato and sausage casserole, and soul-warming chicken and cabbage soup were among your favorite recipes in January. Find out what else made the list.
For only three days each week, a former hosiery mill building in the foothills becomes a barbecue destination powered by a hardworking family.
When demand for tobacco and cotton diminished, this one-square-mile Halifax County town followed suit. Now, one couple is revitalizing Littleton into a lively location once more.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
