1 (2 - 2 1/2 lb) boneless pork shoulder roast
2 tbsp canola oil
1 tbsp quick-cooking tapioca
1 tsp dried thyme
1/2 tsp pepper
1 medium onion, sliced
1 cup dried cherries
1/2 cup apple juice
Hot cooked brown rice for 6 to 8 for serving, if desired.
Trim fat from the roast.
Heat the canola oil in a large skillet and brown the roast on all sides; drain. Transfer to a crock pot or slow cooker.
Sprinkle the tapioca, thyme, and pepper over the roast; add the onion and cherries. Pour the juice over all.
Place lid on cooker and cook on low for 7 to 9 hours or on high for half that time.
Remove meat to a warm serving platter.
Skim any fat from the cooking juices. Serve the pork with the cooking juices over rice, if desired.