Cranberry-Orange Pork Roast
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INGREDIENTS One 2-1/2 pound boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/3 cup chicken broth
1 teaspoon shredded orange peel, plus more for garnish (garnish is optional)
1/2 cup cranberry juice cocktail (divided use)
2 tablespoons cornstarchPlace 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 pork.
Cover; cook on LOW setting for 7 to 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 1/4 cup cranberry juice cocktail and cornstarch. Stir into juices in saucepan. Cook over medium heat until bubbly and thickened, stirring constantly.
Cut pork into slices. Serve pork with sauce. If desired, garnish with additional shredded orange peel.
Makes 6 servings