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pork and sour cherries

February 28th, 2009 at 09:50 pm

For my 999th entry, another crock pot recipe

Pork and Sour Cherries

Pork shoulder (2 - 2.5 lbs)
1 cup dried sour cherries
2 onions, chopped
4 garlic cloves, chopped
2 bay leaves
1 14 oz can chopped tomatoes
1 cinnamon stick
1/2 tsp coarse ground pepper
1/2 tsp paprika
Dried parsley (optional)
Soy sauce (optional)
Water, olive oil

Brown the sides of the pork shoulder in a bit of olive oil. Remove the pork shoulder from pan and put it into the crock pot.

Saute the onions, bay leaves, paprika with more olive oil in the same pan that you did the pork - about 5 minutes. Add garlic - saute for 2 minutes more. Add all to the crock pot.

Deglaze the pan with just enough water to deglaze fully, about 1/4 cup of water. Add the water to the crock pot.

Add dried cherries, tomatoes (with water in can), cinnamon stick, pepper, dried parsley to crock pot. Add 2 dashes of soy sauce to crock pot for color.

Cook in crock pot for 4-5 hours on high, 8-9 hours on low. Pork should be tender (bone should be easy to remove) with a brown, rich, spicy sauce. Correct for salt.

Serve over egg noodles.

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