15 pitted prunes (dried plums)
12 dried apricots, pitted
½ cup boiling water
1 cup chicken broth
1 cup dry white wine or apple juice
1 (3½-pound) pork roast, trimmed of fat
4 large sweet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
1 tablespoon cornstarch
2 tablespoons cold water
Add the prunes and apricots to the slow cooker. Pour the boiling water over the dried fruit; cover and let set for 15 minutes.
Add the chicken broth, wine or apple juice, pork roast, and sweet potatoes. Salt and pepper to taste. Cover and cook on low for 5–6 hours or until the internal temperature of the roast is 160°F.
Remove the meat and sweet potatoes from the cooker; cover and keep warm.
Turn the cooker to high. Use an immersion blender to purée the fruit.
In a small bowl, mix the cornstarch into the cold water. Once the liquid in the slow cooker begins to bubble around the edges, slowly whisk in the cornstarch liquid. Reduce the heat to low and simmer the sauce for several minutes, stirring occasionally, until thickened.
Place the pork roast on a serving platter and carve into eight slices. Arrange the sweet potatoes around the pork. Ladle the sauce over the meat. Serve immediately.