Crockery Pork Roast with Cherries
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This slow cooker recipe makes for a quick, weeknight pork dinner.
Ingredients
- 1 2-pound boneless pork shoulder roast or boneless pork sirloin roast
- 2 tablespoons cooking oil
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/2 teaspoon black pepper
- 1 cup dried cherries
- 1 medium onion, sliced
- 1/2 cup apple juice or apple cider
- 3 to 4 cups hot cooked brown rice or noodles
- Trim fat from meat. If necessary, cut meat to fit into a 3 1/2-, 4-, 5-, or 6-quart electric crockery cooker. In a large skillet cook meat in hot oil until evenly brown on all sides. Transfer meat to cooker.
- Sprinkle tapioca, dried thyme (if using), and black pepper over meat. Add dried cherries and onion. Pour apple 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.
- To serve, transfer meat to a serving platter. Cover and keep warm. Skim fat from cooking liquid. If using, stir fresh thyme into liquid. Serve the meat and cooking liquid with rice. Makes 8 servings.
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