Ingredients

3 pounds pork roast
1 can chicken broth-10 oz.
8 green onions halved, cut 2 inch pieces
3 Tbsp. raspberry or red wine vinegar
1 tsp. rosemary
1 C. cherry jam

Cooking Instructions

Remove any extra fat from roast. Place in crock pot. Mix all ingredients except cherry jam in small bowl. Pour over roast. Cover and cook on low 8 to 10 hours. Just before serving, turn crock pot to high. Remove roast to warm platter. Mix cherry jam with juices in crock pot and heat to serving temperature. Spoon over sliced pork and garnish with crosswise slices of green onion tips. Serve with spinach salad or favorite green vegetable.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: