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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.

 

 

 


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