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.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
