Sour Cherry Braised Pork

• 4 lb boneless pork shoulder
• 4 large carrots, diced
• 2 large onions, diced
• 1/4 cup tomato paste
• 1 cup dry red wine
• 6 cups chicken stock
• 1 cup dried sour cherries, coarsely chopped
• 2 large fennel bulbs, thinly sliced
• 2 large leeks, thinly sliced
• 1 1/2 cups heavy cream
• 1/4 cup grated pecorino romano

1. In a large dutch oven (or other pan if using slow cooker), heat 2 tblspns oil and brown pork on all sides. Remove and set aside. Add oil if needed and then saute carrots 4 or 5 minutes then add 1 1/2 onions and cook until softened (reserve 1/2 onion for the fennel/leek mix). Add tomato paste, wine, and stock and bring to boil. Add cherries and return pork with accumulated juices.
2. Braise for at least 4 hours in slow cooker on high or in oven at 350.
3. If you have time, remove pork and cool liquid overnight to solidify fat. Skim fat and rewarm sauce. Shred meat.
4. In a nonstick pan, heat 2 tblspns oil and saute fennel and 1/2 onion first for 4 minutes then add leeks and cook until softened. Add cream and simmer until thickened, about 10 minutes. Add cheese and season with salt and pepper.
5. Serve pork over bed of fennel/leek mixture and top with sauce.

pork shoulder, carrots, onions, tomato paste, red wine, chicken stock, sour cherries, fennel bulbs, leeks, heavy cream, pecorino romano

Taken from www.epicurious.com/recipes/member/views/sour-cherry-braised-pork-50171570 (may not work)