Cherry Pulled Pork Sandwiches with Cherry BBQ sauce

I found this recipe here by Nan Slaughter and it is AMAZINGLY yummy! Very different from the normal pork sandwiches with regular BBQ sauce.

Cherry Bomb Pork Sandwiches with Cherry BBQ Sauce

To Make Pork Roast:

1 3 to 4 lb. pork roast (Boston Butt or Pork Shoulder)

1 package (6 oz.) Dried Cherries

1 yellow onion, sliced

2 Wild Cherry Juice Drink Boxes (6.75 oz.) (No sugar added, 100% juice blend)

8 Sandwich buns

To Make BBQ Sauce:

1 cup apple cider vinegar

1 cup brown sugar

1 cup fresh cherries, pitted

1/4 cup molasses

1/4 cup ketchup

1/4 cup Dijon mustard

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon salt

freshly ground pepper to taste

Put pork roast in a large crock pot; cover with cherry juice. Add onions and dried cherries. Put on lid and cook on high for 5 hours. After 5 hours, drain juices from crock. Using forks, shred the roast. Make BBQ sauce.
In a medium-size pan on medium-high heat, add all of the BBQ sauce ingredients. Stir well. Bring to a boil and cook for 10 minutes. Using an immersion blender, blend up the sauce, or carefully pour the sauce into a regular blender and puree. Pour the pureed sauce over the shredded pork, stir with a fork until all is mixed. Replace lid and continue cooking for an additional hour. Place pork on sandwich buns and stand back because they'll come a runnin! Total cooking time: 6 hours. Serves 8.