Cranberry-Orange Pork Roast
1 (2 ½ lb) boneless pork shoulder roast, trimmed of fat
2 c dried cranberries
½ c chicken broth
1 t shredded orange peel
½ c cranberry juice cocktail (or orange juice + cranberry juice)
2 T cornstarch
- Place pork roast in 3 ½ to 4 quart slow cooker. In small bowl, combine 1 c cranberries, broth, orange peel, and ¼ cup of the cranberry juice cocktail. Mix well and pour over pork.
- Cover, cook on low setting 7-9 hours
- Remove pork from slow cooker & place on serving platter. Cover with foil. Pour juices from slow cooker into medium saucepan. If necessary, skim off any fat.
- In small bowl, blend remaining ¼ cup cranberry juice cocktail with cornstarch until smooth. Stir into juices in saucepan and add remaining 1 c dried cranberries. Cook over medium heat until bubbly and thickened. Serve pork with sauce. If desired, garnish with additional orange peel.
(Adapted from Pillsbury Doughboy Slow Cooker Recipes)