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Pork Roast with Cherries




Source of Recipe


Maureen


List of Ingredients




1 2-2.5lb pork shoulder roast
2 tablespoons oil
1 tablespoon quick cooking tapioca
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 teaspoon black pepper
1 medium onion sliced
1 cup dried cherries
1/2 cup apple juice or cider
3-4 cups hot rice or noodles

Recipe



Trim fat from meat, brown in a large skillet in oil. Drain off fat, and place in crock. Sprinkle with tapioca, *dried* thyme, and pepper. Add onion and dried cherries. Pour apple juice over all.

Cover and cook on low 7-9 hours, or high 3.5-4.5 hours

Transfer meat to serving platter and keep warm.

For sauce, skim fat off cooking juices, if using fresh thyme, stir into juices, serve meat with juice over noodles.