Easy Crock Pot Pork Roast With Cranberries |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 6 |
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This recipe comes from the Pillsbury's soup and Crock pot recipe book. If you want to you can brown the roast before placing into the slow cooker, I have left the onions as option they are good to add in, fresh minced garlic is another great addition Ingredients:
3 lbs boneless pork shoulder (trim off and excess fat) |
1 small onion, thinly sliced (optional) |
1 cup dried sweetened cranberries (or to taste) |
1/2 cup chicken broth |
1/2 cup cranberry juice cocktail |
2 tablespoons cornstarch |
Directions:
1. Sprinkle the sliced onions into a 4-quart crockpot.
2. Pace the roast on top of the onions.
3. In a bowl combine cranberries, broth and 1/4 cup the cranberry juice in a small bowl pour over the roast cover, and cook for 7-9 hours when done, place roast on platter.
4. Cover with foil to keep warm.
5. Pour the juices from crock pot into a medium-size saucepan.
6. Combine remaining 1/4 cup cranberry juice cocktail with the 2 tbsp of cornstarch in a small bowl; mix well add to the juices in the saucepan; cook and stir until thickened and bubbly (about 3 minutes).
7. Serve the sauce with pork roast.
8. **NOTE** if desired, the sauce can easily be doubled.
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