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Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
Prep time: 15 minutes
Start to finish: 7 hours,
Slow cooker size: 3 1/2 to 4 quart
2 1/2 pound 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
1. Place pork roast in slow cooker. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail. Pour over pork.
2. Cover; cook on low setting seven to nine hours.
3. Remove pork from slow cooker; place on serving platter. Cover with foil. Pour juices from the slow cooker into a 2-quart saucepan. If necessary, skim off any fat.
4. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat, stirring constantly, until bubbly and thickened. Cut pork into slices. Serve pork with sauce.
Quick tip: This easy and elegant dish is perfect served with whole green beans and mixed rice pilaf. Add some freshly baked refrigerated crescent rolls and you’ll win rave reviews.
From “Pillsbury Fast Slow Cooker Cookbook”