Cider-Marinated Pork Stew

Pork roast of some sort - Can range from boneless loin to any old tough, bony stuff.

Apple Cider - enough to cover the pork in a container

Optional - Cooking sherry

Cider vinegar - about 1/2 to 1 cup

Ground spices: Black pepper, red (chili) pepper, Cloves, Cinnamon and/or rosemary if desired

Fresh herbs/spices: Chopped or minced garlic, onion, ginger

Stewing Veggies - Onions, potatoes or turnips, carrots, parsnips

Combine liquid ingredients, ground spices, and fresh herbs/spices. Marinate pork overnight in refrigerator, covered in liquid. The next morning, brown roast on a grill, fire, or broiler. Place in a covered pot, and pot-roast in the marinade until mostly done (160 or so on a meat thermometer, or white all through if checking by knife). Chop pork into bite-size chunks, deboning if necessary. Return pork to pot. Add stewing veggies, and adjust seasoning with herbs, spices, salt to taste. Simmer until veggies are tender.