I’m calling this my Christmas Pork since the house now smells like a holiday now

This is my friends recipe. Never tried it before. He used a whole pork tenderloin but I only had pork shoulder so we'll see how much longer I end up cooking it.

Recipe:
Whole pork shoulder (no bone)
Salt and pepper
Pinch of thyme
One rosemary sprig cut in half
1 cup apple cider (not vinegar , actual cider)
1 cup of hard cider beer
1/4 cup dried cherries
Cornstarch or flour/butter for gravy

(I'm guessing on all measurements)

Coat all sides of pork heavily with salt and cracked black pepper and brown in a cast iron skillet (medium heat) about 4 minutes a side. Don't forget the edges.

Add all ingredients (except cornstarch or flour/butter) to crock pot. Put a little bit of rosemary in the liquid and then a sprig on top of the pork.

Add cherries to liquid and lay some on top of the roast.

Liquid should come up to about 1/4 inches high on the side of the pork so most of the meat is outside of the broth.

Cook on low 6-8 hours or high 3-4

When fork tender set pork out to rest on cutting board and put all the broth into a bowl to make a roux on the stove top. You can either make a cornstarch slurry or do a traditional flour butter roux to add the liquid to.

(Discard the rosemary sprig unless you want to chop up some of it for the gravy which imo would be too overwhelming)

My friend serves this over egg noodles or spaetzle but I'm doing mashed potatoes. I believe it's a German recipe he got from his German butcher.

I'll let y'all know how it goes! Won't be ready for another 5 hours or so.