Cherry Glazed Pork with Chocolate-Infused Sweet Potatoes

chef chris yoUng says the pork from the mountain village of Boquete is amazing. This is a great make-ahead recipe for your slow cooker.

Dried Rosemary 2 tsp

Smoked Paprika 1 Tbs

Freshly Ground Black Pepper 1 tsp

Salt ½ tsp

Pork Shoulder 1 x 3 lb

Olive Oil 2 Tbs

Apple Juice 1 cup

Cherry Preserves 4 oz

Yellow Onion 1 large, sliced

Dried Cherries 2 cups

Cornstarch 2 Tbs

1 IN a small bowl mix the rosemary, smoked paprika, salt and pepper. Rub the mixture on all sides of the pork and let rest for 10 minutes.

2 HEAT a sauté pan and add the olive oil. When the pan is very hot add the pork and brown it on all sides, about 10 minutes.

3 ADD the pork and juices from the pan to a crockpot or slow cooker, along with the apple juice, preserves, cherries and onion, and cook on low for 8 hours.

4 REMOVE the pork from the pot, put it on a plate and cover loosely with foil. Allow to rest for 1 hour.

5 STRAIN the liquid from the crockpot into a sauté pan and bring to a boil. Taste it and season with salt and pepper. Dissolve the cornstarch in a little water then slowly add this slurry into the boiling liquid, stirring constantly until thickened.

6 SLICE the pork roast and serve over sweet potatoes, topped with the sauce and garnished with cherries and onions.