Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle both sides of meat with garlic-pepper seasoning. Place meat in cooker. Add dried fruit, the 1/2 cup water, and the chipotle pepper.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter; thinly slice meat. Cover meat and fruit to keep warm.
For sauce, pour cooking liquid into a bowl or glass measuring cup; skim off fat. In a medium saucepan combine 1 tablespoon cold water and cornstarch; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Serve meat and fruit with sauce. If desired, garnish with cilantro.