• 4-7 lb pork roast with skin and excess fat removed.
• 2 cups water
• 1 tsp salt
• 1 tsp thyme, crumbled
• 1 tsp ground sage
• 1 tsp garlic powder
• 1 tsp black pepper
• 3 onions pealed and quartered

Place roast in large bowl. Pour water over; add spices. Cover and refrigerate several hours or overnight. Turn meat two or three times if possible. Transfer meat and ¼ cup marinade to slow cooking pot. Add onions. Cover and cook on low for 10 to 12 hours or until meat is done. After 4 hours, add pealed potatoes, carrots and turnips if desired. If possible, turn meat in pot once during cooking. Drain and slice. Use leftover pork for day 11 along with juice (if following Beth's One Month Menu Plan)

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