Posted by: Deana | April 16, 2008

Nummy Cherry Pork Roast

This fab-u-lous recipe is from my dear friend Jackie! It was a regular on their Sunday dinner table when we were neighbors, and I’m sure it still is. Hopefully we’ll be neighbors again someday, but now I’m feeling sad and this is a happy recipe! We were delighted every time we found out this was on the menu for Sunday when we were eating with them. Z loves pretty much anything cherry; I don’t like much of anything cherry except fresh cherries and this cherry pork roast!

6lb. pork butt roast, with or without bone (can be bigger or smaller). (This is a cut that I have not been able to find in CA since we moved; I’ve used a shoulder roast which works, but it’s not quite as tender…maybe I can get it at a butcher?) Salt and pepper roast thoroughly. Place in a pan and cook at 325º uncovered for 4 hours (or according to the package, depending on the size). Jackie’s tip to me – cook it in the crock pot! It comes out delightfully moist and tender (And, especially if your using a cut that’s not the butt roast, cook it longer on low so the meat gets as tender as possible). Remove from the pan (or crock pot), drain grease, place back in the pan and pour cherry sauce over the roast. We slice the roast before pouring the sauce over so that all those yummy cherries and spices get all in the pork! Cover and cook for 30 minutes, Jackie told me this step is not necessary and I don’t know that we’ve ever put it back in for 30 minutes – Z’s always too ready to eat!

Cherry Sauce:

  • 10-16 oz. jar of cherry preserves (Z says the more the better, and he’s right, so he always buys the largest jar he can find.)
  • ¼ c. red wine vinegar
  • 2 T. light corn syrup
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground cloves

Bring to a boil and boil for 1 minute. Bonus: you’re kitchen, or small studio apartment, will smell like Christmas.

This recipe is fabulously simple, and great for Sundays because it can cook in the oven or crock pot while you’re in church and when you get home, dinner’s cooked. Thanks Jackie!


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