4 lb. boneless pork Boston should 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 ribs celery, cut in 2 inch pieces
1 lg. onion, cut in wedges
1 med. apple, pared and cut in wedges
Salt and pepper

Sprinkle roast with thyme, place in 4-quart Dutch oven. Add apple juice and vinegar. Bring to boil. Cover, reduce heat and simmer for 1 1/2 hours. Add potatoes, carrots, celery and onion. Return to boiling, cover; reduce heat and simmer until roast and vegetables are tender, about 1 hour. Add apple wedges to roast during last 15 minutes of cooking time. Season to taste with salt and pepper. Skim off fat. Pour pan juice in dish. Pass juices with roast and vegetables. Serves 6.