Slow Cooker Pork Roast w/ Cranberries
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 435 min | Yield: 36 oz. |
Sweet dried cranberries and tart cranberry juice give fabulous flavor to pork that's prepared in a slow cooker.
Ingredients
- 1 cup Sweetened Dried Cranberries
- 2 1/2 lb Boneless Pork Shoulder Roast
- 1/2 cup Chicken Broth
- 1 tsp Orange Peel
- 1/2 cup Cranberry Juice Cocktail
- 2 tbsp Cornstarch
Directions
1. If pork roast comes in netting or is tied, do not remove. In 3 1/2- to 4-quart slow cooker, place pork. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; pour over pork.
2. Cover and cook on Low heat setting 7 to 9 hours.
3. Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.
4. Pour juices from slow cooker into 1 1/2-quart saucepan; if necessary, skim off any fat. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and the cornstarch; gradually stir into juices in saucepan. Cook over medium heat, stirring frequently, until bubbly and thickened. Serve with pork. Garnish with additional shredded orange peel if desired.