I had this pork roast in the freezer that needed to be eaten. Now, roast in the summer is a daunting prospect, and I didn't particularly want to make pork tacos. So I searched for a recipe I could use that might be flavorful but not too heavy. I landed on this one from Pioneer Woman.
I had beef stock in the fridge and plenty of onions and apples, so all I got at the store was apple juice. And then I got home. Not apple juice at all, but white grape juice! I sighed and shrugged and decided to just use it. And then I opened the beef stock and it had a layer of mold on it. Ew. So, chicken broth had to suffice.
The result is a lighter, sweet version of the dish. I used a liberal amount of rosemary in the mix as well, and it really does taste good.