After 3 hours of cooking add your prepared Sherry Cherry Sauce around the pork roast. Cover and cook for 2-3 more hours on low.
To glaze, brush the roast with the warm sauce 3 or 4 times in the last remaining hour of cooking.
Once pork is cooked (internal temp of 145℉) remove and let rest for 15-20 minutes before slicing.
To finish the sauce, remove ¼ cup of cooking liquid and mix with cornstarch to make a “slurry.” Whisk the slurry and the remaining ½ cup of cherries in. Cook on high for 15 minutes, stirring occasionally.
Slice the roast ½ inch thick and serve.
For serving: Serve with Sherry Cherry Sauce, braised onions, and roasted vegetables.