pork roast with cherries

1 2-2.5 pound bonless pork shoulder roast
2 tablespoons cooking oil
1 tablespoon quick-cooking tapioca
1 tablespoon snipped fresh thyme
or 1 teaspoon dired thyme, crushed
.5 teaspoon black pepper
1 medium onion, sliced
1 cup dried cherries
.5 cup apple juice or apple cider
hot cooked brown rice (optional)

1 Trim fat from meat. Brown meat on all sides in hot oil. Drain off fat
2. Place meat in crock pot. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour juice over all
3.; Cover and cook on low for 7 to 9 hours Transfer meat to server platter
4. For sauce, skim fat from cooking juices. If using, stir fresh thyme into jiuces. If desired, server with rice