As it happens, I have not one but two chic staffers who were born and raised in North Carolina. That means 20% of Chic HQ are die-hard crazy fans of Cheerwine. If you’re like me and are just hearing about Cheerwine for the first time, allow me to fill you in. It’s this delicious and totally iconic soda that was born and raised in NC. When I found out that Cheerwine was finally available in Cali I jumped at the chance to try it. And, OK, North Carolina, I totally get it… it’s delicious. So delicious in fact that I wanted to find a way to incorporate it into a recipe. Have you ever had pork with a cherry reduction? It’s totally incredible because the savory flavors in the pork pair so well with the tart sweetness in the cherry. And well, Cheerwine is a cherry soda… do you see where I’m going with this? That’s right kids, we’re making Cheerwine Pork Roast!
I’m going straight to my slow cooker and making a big Cheerwine Pork Roast for dinner! By adding in potatoes, carrots and onions you’ve got a whole meal cooking to perfection while you’re able to do other things. 
- 4 pound boneless pork shoulder
- 4 teaspoons salt
- 4 teaspoons black pepper
- 1 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 carrots, diced
- 1 pound small yukon gold potatoes, halved
- 1 pound mushrooms, halved
- 1 tablespoons tomato paste
- 3 bottles Cheerwine
- parsley for garnish
- Heat a large skillet or pot over medium-high heat. Add the oil and allow to heat through. Season the pork with 2 teaspoons salt and 2 teaspoon black pepper. Make sure it's liberally seasoned. Sear the pork on all sides just until crispy and browned. Transfer to a slow-cooker. Add the chopped veggies, remaining 2 teaspoons black pepper and 2 teaspoons salt, tomato paste and cheerwine.
- Cook on low for about 6 to 8 hours or on high for about 3 to 4 hours. Remove pork from stew and slice or shred. Garish with parsley. Enjoy!
