Reader Recipe: Slow Cooker Pork Roast with Cherries
As promised, here's the second of our favorite slow cooker recipes submitted in our Reader Recipe contest. Don't miss yesterday's recipe from Marco Deppe for Moroccan Chicken with Apricots.
Today's recipe for Pork Roast with Cherries comes from Marybeth Cornwell. She originally discovered this recipe in the Better Homes and Gardens cookbook, New Flavors from Your Crockery Cooker, and has made slight modifications. This recipe is quite flexible and can actually be made with cranberries instead of cherries, if you prefer, as well as with different cuts of pork. Marybeth noted that you can use a pork tenderloin, so that's what I used when testing the recipe, since I had some on hand. It really turned out delicious! Depending on the size of slow cooker you have, make sure to place the roast in so it cooks evenly in the sauce. For serving, simply slice the roast and serve the juicy cranberry-onion sauce alongside. Marybeth particularly loves serving this dish with rice or noodles, sweet potatoes, and roasted Brussels sprouts.
Thanks for this great recipe, Marybeth! Readers, if you've got loads of great recipes to share, stay tuned to Al Dente for our monthly recipe contests. We'll put out a call for specific genres of recipes each month and post our favorites. We'll be starting our next contest in a few days!
Slow Cooker Pork Roast with Cherries
Ingredients:
1 2- to 2-1/2-pound boneless pork shoulder roast
2 tablespoons cooking oil
1 tablespoon quick-cooking tapioca
1 tablespoon snipped fresh thyme OR 1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1 medium onion, sliced
1 cup dried cherries OR cranberries
1/2 cup apple juice, apple cider, or cranberry juice
Directions:
1. Trim fat from meat, if particularly fatty. If necessary, cut roast to fit into a 3-1/2-, 4-, 5-, or 6-quart slow cooker. In a large skillet, sear 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 fruit. Pour juice over all.
3. Cover and 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.
--KitchenMaus
sandy on January 30, 2009 at 01:37 PM
Made it for a picky group of 4 teenage boys and one adult male...they DEVOURED it!!! I used a pork roast because the shoulder sold at my local grocery was 6-7lbs. and obviously would not fit in my slow cooker!
It came out a little TOO good... i'll need cook twice as much next time!! I opted for the cherries -- F-A-N-T-A-S-T-I-C!