sct ~ peppery pork roast

2 medium onions, sliced
2 tablespoons canola oil
4 pounds pork loin roast
Salt and freshly ground black pepper
5 cloves
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can peppery soda (recommended: Dr Pepper)
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes

Slice onions and place in slow cooker.

In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.

Serving Ideas: Delicious over garlic mashed potatoes.

I may omit the fruit, since I HATE really don't like fruit!

Thanks Sandra for hosting sct!