Slow Cooker Pork Stew over Brown Rice

2 pounds lean pork stew meat
3 cups baby carrots
1 large onion
sliced
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 clove garlic
minced
1 1/2 cups complete bran and wheat flakes ready-to-eat cereal (crushed to 3/4 cup)
1 cup dried tart cherries
3/4 cup 100% apple juice or apple cider
4 cups hot cooked brown rice

Trim fat from pork.
Spray large pan with non-stick cooking spray. Cook half of the pork at a time until browned.
In a 4 to 6 quart crockery cooker, layer carrots, onion, thyme, pepper, salt, and garlic. Sprinkle with cereal and cherries.
Top with pork and pour apple juice or cider over contents in the cooker.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Prepare the brown rice according to package directions toward the end of the stew cooking time. (Brown rice typically takes about 40 to 45 minutes to cook.)
Stir pork mixture and serve over 1/2 cup brown rice.

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