Melt-in-your-mouth, moist and delicious roast pork that you'll make over and over again. Use a different variety of fruits - dried giant raisins, apricot, plums, cherries, etc. It's your choice.

I love my slow cooker as it's a very reliable ally in the kitchen. While I have used it for a variety of recipes including desserts my favorite dish to cook in my crock pot is a roast. I love the result of melt-in-your mouth tender meat that is so moist and full of flavor as a result of long hours of braising. It just has never failed me so far and my family is always delighted with the outcome.

So when I got myself a huge piece of bone-in pork shoulder, nearly 8 pounds, (that was the only one available at the time of purchase) I knew I would use my slow cooker to make a fruit-flavored roast pork. I am glad I did as you can see in the photo below that the meat came out so moist and truly flavorful, too! Please enjoy!

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Slow Cooker Roast Pork with Dried Fruits

By: Manila Spoon
Published 01/19/2016

Melt-in-your-mouth, moist and delicious roast pork that you'll make over and over again. Use a different variety of fruits - dried giant raisins, apricot, plums, cherries, etc., it's your choice.

Ingredients

• 1 bone-in pork shoulder, about 6-8 lbs.
• Salt and freshly ground pepper, to taste
• 4 Tablespoons Olive oil
• 1 (14 oz) can Chicken Broth (or about 2 cups more or less)
• 1 cup dry Sherry or White Wine
• 1 cup Orange juice
• 1/2 cup firmly packed dark brown sugar
• 3-4 cups dried fruits (a combo of dried giant raisins, apricots. cherries. plums, etc)

Instructions

1. Trim the roast of extra fat (or fat cap) if you prefer or leave it as is. I left the fat on so the meat bastes as it cooks and for extra flavor. Liberally season the pork shoulder all over with salt and pepper. Heat the oil over medium-high in a large frying pan then brown the pork well on all sides. Transfer the browned pork to an 8-quart slow cooker (if cooking a 7-8 lb roast) with the fatty side (fat cap) on top.
2. In the same pan, pour in the chicken broth, dry sherry or white wine and orange juice. Deglaze the pan and stir to scrape the browned bits at the bottom. Add the brown sugar, stir and bring the liquid to a boil. Pour over the meat.
3. Sprinkle the dried fruits around the side of the meat and stir if needed. Cover and cook on low for 8 hours or until the meat thermometer registers an internal temperature of at least 145 F.
4. Transfer the roast to a serving platter and spoon the fruit and a little of the sauce all over. Serve immediately. 

Yield: 10-12
Prep Time: 00 hrs. 15 mins.

Cook time: 08 hrs. 00 mins.
Total time: 8 hrs. 15 mins.
Tags: Roast, Pork, Dinner, fruits, Slow Cooker, Wine, Winter Recipes, Stew

Cooking Notes:

You can use just half the size of the roast I used (about 3-4 lbs) and to adjust simply halve the ingredients and use about 3 cups dried fruits. Cook for 6 hours on low or until the meat thermometer registers an internal temperature of at least 145 F. I usually make the roast a day before I serve it so the meat would absorb more flavor. I refrigerate it overnight so the next day I simply skim-off the fat that has risen on top to lessen the grease and make it a little less calorific.