pork roast

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.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.