I have become addicted to using apple juice in just about everything I cook. It’s this thing I have where I fall in love with something and do it until it’s played out. Kinda like the radio when a new single drops. My last kick was cilantro, and while I still use it when I cook, I’ve successfully moved on to 100% apple juice (not from concentrate).
What I love about using the apple juice is the balance it brings when you use pepper and Cajun spices. It perfects the taste by adding a fruity layer without the sweetness, a little something like a good wine. I love tasting the fruitiness but I don’t want it to be sweet. So next time you’re in the kitchen add a little Apple juice to whatever you’re cooking and more than likely you’ll be satisfied!
Here’s what you need:
Here’s what you do:
Even though it seems like a lot of salt in the ingredients, this roast isn’t salty at all because the Apple juice balances all of that out. You can eat this roast over rice, but I prefer to have it with bread or a roll so I can sop up all of the juices and enjoy all of its goodness.