Ingredients

2 pounds pork roast, Boston butt

2 tablespoons vegetable oil

1/2 cup rice flour

2 cups chicken broth

1 pound dark cherries, thawed

2 tablespoons corn starch, mixed with 2 tablespoons water

1/4 cup sugar

Preparation

  1. Preheat chicken broth in slow cooker on high.
  2. Coat pork with flour. Brown over medium low heat in vegetable oil, approximately 10 min. per side.
  3. Place pork in chicken broth with thawed cherries. Cook in slow cooker on medium high heat, 6 hour setting.
  4. Remove roast to a platter to rest, transfer broth to a sauce pan. Thicken sauce over medium heat with cornstarch and water slurry, 1 tablespoon cornstarch per cup of liquid. Add sugar to taste.