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Combine cherries, vinegar, onion, garlic and basil leaves in a 5-quart slow cooker. Sprinkle pork shoulder with salt, add to the slow cooker. Cover and cook on High for 4 hours until pork is very tender.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino.