Slow Cooker Pork Roast with Cranberries (or Cherries)

ingredients

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, crushed
1/2 tsp. pepper
1 medium onion, sliced
1 cup dried cherries OR cranberries
1/2 cup apple juice, apple cider, or cranberry juice

method

Trim fat from meat, if necessary. If needed, cut roast to fit into your slow cooker.

In a large skillet, brown meat on all sides in hot oil. Drain off fat.

Transfer meat to slow cooker. Sprinkle tapioca, thyme and pepper over meat. Add onion and dried fruit. Pour juice over all.

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.

For sauce, skim fat from cooking juices. If using, stir fresh thyme into juices.