4 lbs. boneless pork Boston shoulder roast
1 tsp. dried thyme
2 c. apple juice or cider
1 tbsp. cider vinegar
3 med. potatoes, pared and quartered
3 med. carrots, cut in 1/2 inch pieces
2 stalks celery, cut in 1 inch pieces
1 lg. onion, cut in wedges
1 med. apple, pared and cut in wedges
Salt
Pepper

Sprinkle roast with thyme; place in 4 quart Dutch oven. Add apple juice and vinegar to roast. Bring to boiling. Cover; reduce heat and simmer for 1 1/2 hours. Add potatoes, carrots, celery and onion to roast. Return to boiling. Cover; reduce heat and simmer until pork and vegetables are tender, about 1 hour. Add apple wedges to roast during last 15 minutes of cooking.