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Slow Cooker Recipes cookbook


6 servings


- Active: 0 Minutes

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Cherried Pork Roast


  • 1 2 to 2 1/2 pound boneless pork shoulder roast
  • 2 tbsp cooking oil
  • 1 tbsp quick-cooking tapioca
  • 1 tbsp snipped fresh thyme or 1 tsp dried thyme
  • ½ tsp pepper
  • 1 medium onion, sliced
  • 1 cup dried cherries
  • ½ cup apple juice or apple cider
  • 3 to 4 cups hot cooked rice or noodles


1. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 6 quart slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat.

2. Transfer meat to cooker. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour apple juice or cider over all.

3. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. Transfer meat to serving platter; cover to keep warm.

4. For sauce, skim fat from cooking juices. If using, stir fresh thyme into juices. Serve meat and cooking juices with hot cooked rice or noodles.


Per serving:
460 calories, 18 g fat, 6 g sat fat, 99 mg cholesterol, 80 mg sodium, 43 g carbo, 1 g fiber, 29 g protein. Daily values: 2% vitamin C, 1% calcium, 18% iron


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crock pot slow cooker dried cherries pork shoulder roast