This actually started out as an entirely different recipe, and was very nearly an utter disaster. Luckily, it was saved, and dinner was a smashing success! This cherry sauce was so good with pork that I look forward to doing it again soon, while cherries are still in season!
Slow Cooked Pork with Cherry Sauce
1 pkg boneless pork ribs, or any medium-large sized cut of pork
2 cans unsweetened, all natural apple juice
1 cup Bing cherries
1 T liquid smoke (optional)
salt and pepper to taste
1 tsp cinnamon
1/4 tsp nutmeg
couple shakes of red chili flakes (optional)
1/4 cup water
Pork:
1. In the slow cooker, pour one can of the apple juice over the pork. I accidentally grabbed a can of pineapple juice, which rendered the turnips I had intended to roast beneath the pork useless.
2. Season with salt, pepper, and pour liquid smoke on top.
3. Slow cook on low for 5-6 hours, or on high for 3
Cherry Sauce:
1. Pour apple juice into pan, and heat over medium-high heat until boiling
2. Slice cherries, and toss into pan
3. Reduce by half, add half your water, then reduce again. Add rest of water
4. Add cinnamon and nutmeg, reduce for final time.
5. Add chili flakes about a minute before pulling the sauce off the heat (if you put them in too early, they can get a little bitter. I like the extra heat they add though).
You can quickly sear the pork to reheat it before plating, slice, then top with cherry sauce.
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