Poppy Seed Pork With Apples & Rice

So tonight the hubby and I are going to go meet our friends new little one Landin(baby fever to follow). We decided since they are wore out and sleep deprived we would bring them a yummy dinner so they relax a bit. Hubby wanted to bring pizza but I decided to step up my "wifey" game a bit and bring a delicious meal that I know everyone would enjoy (I mean if I love something doesn't everyone). This recipe came from Publix, our local supermarket. I made it last year for John and he LOVED IT. Its a perfect fall meal, even if its 80 degrees out here.



Poppy Seed Pork With Apples And Rice
Ingredients
1 medium onion
3 medium tart green apples
4 ribs celery
1 boneless Boston butt pork roast (2–3 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
3 1/2 cups apple juice
1 (12-oz) bottle poppy seed dressing
2 cups long grain white rice


Prep
Cut onion and apples into large wedges.
Cut celery into bite-size pieces.
Season pork with salt and pepper (wash hands).


Steps

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until well browned.
Transfer pork to slow cooker; add onions, celery, apple juice, and poppy seed dressing. Cover and begin to cook on HIGH for 2 hours (or Low for 3 hours).
Add apples; cook on HIGH 1–2 more hours (or on Low for 3–4 more hours) or until 180°F (for slicing) or 190°F (for shredding).
Prepare rice, about 30 minutes before serving, following package instructions. Slice or shred pork; serve with apples, sauce, and rice.