Spicy Pulled Pork In Tart Cherry Sauce

• 3 pounds boneless pork shoulder roast, well trimmed
• 1/2 cup coarsely chopped dried tart cherries
• 1 medium onion, cut into thin wedges
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons instant espresso powder
• 1 1/2 teaspoons McCormick(R) Gourmet Collection Red Pepper, Crushed or McCormick(R) Gourmet Collection Red Pepper, Ground Cayenne
• 1 teaspoon McCormick(R) Gourmet Collection Cinnamon, Saigon
• 1 teaspoon McCormick(R) Gourmet Collection Garlic Powder
• 1 teaspoon McCormick(R) Gourmet Collection Sicilian Sea Salt
• 10 sandwich rolls (optional)
• Slow Cooker Tip: For best results, do not remove cover during cooking.

1. 1. Place pork, cherries and onion in slow cooker. Mix remaining ingredients except rolls and Vanilla Slaw in medium bowl until blended. Pour over pork. Cover.
2. 2. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
3. 3. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls with Vanilla Slaw, if desired.
4. Slow Cooker Tip: For best results, do not remove cover during cooking.

pork shoulder roast, cherries, onion, ketchup, cider vinegar, brown sugar, espresso powder, collection red pepper, collection cinnamon, collection garlic, collection, sandwich rolls, results

Taken from www.epicurious.com/recipes/member/views/spicy-pulled-pork-in-tart-cherry-sauce-50179272 (may not work)