From the Kitchen of "Chef" Norm
BRAISED PORK ROAST WITH ONIONS

CROCK POT RECIPE
Source (if known):
My notes:

2 tablespoons olive oil
3 pounds rib-end pork roast with bones, or picnic shoulder
4 cups thinly sliced onions
2 large garlic cloves, peeled and minced
Salt
Freshly ground pepper
2 springs fresh thyme
2 pounds small Yukon gold potatoes

Heat the oil in a 5 qt. dutch pan (I use Le Creux) over medium heat and brown the meat on all sides without burning, adjusting the heat accordingly.  It will take about 30 minutes to brown the meat evenly.

Halfway through the browning process, surround the roast with onions and garlic and stir.  When the onions start to color, add 2 tablespoons water to keep them from burning.  Season with salt and pepper; add the thyme.  Cover the pot and simmer over low heat for 1 hours, checking the meat once in a while and letting the steam on the underside of the lid fall back into the pot.
Meanwhile, peel the potatoes and cover them with cold water in a large bowl.  Reserve.

After about 1 hour, put the potatoes into the pot and mix them with the onions around the meat for the last 40 minutes of cooking.

Bone the meat the best you can and cut into large chunks.  Serve with the potatoes and the onions.  Degrease the sauce if necessary.  Pass the cooking juices in a sauceboat.  

If made ahead of time, reheat slowly for dinner.

 Library book, 641.5884 slow-cooked comfort by lydie marshall