Last night I tried out a pork roast after a style that my friend Lori showed me.  I used a medium sized, boneless pork shoulder roast, browned it in a cast iron dutch oven, then poured in some beer (Ommegang Belgian Abbey-style from Brewery Ommegang in Cooperstown, NY) salt, pepper, rosemary, thyme, just a little cinnamon.  Popped it in the oven at 400°. 

After an hour I threw in an onion, and a Mutsu apple.  About an hour and a half after that I threw in a bunch of chantrelle mushrooms, and put it back in for another 45 min - 1 hour.  Total cooking time was about 4 hours.  It came out really well.  Served along with a lentil and rice pilaf, and some green salad.  Worked out very nicely. 

Thanks, Lori!