Slow Cooker Pork Roast With Cranberries Recipe

Ingredients

1

(2 1/2-lb.) boneless pork shoulder roast, trimmed of fat

1

cup sweetened dried cranberries

1/2

cup chicken broth

1

teaspoon shredded orange peel

1/2

cup cranberry juice cocktail

2

tablespoons cornstarch

Preparation

Place pork roast in 3 1/2 to 4-quart slow cooker.

In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.

Cover; cook on low setting for 7 to 9 hours.

To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.

In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

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