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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



Cranberry-Orange Pork Roast

Prep time: 15 minutes
Start to finish: 7 hours,
15 minutes

Slow cooker size: 3 1/2 to 4 quart

Servings: 4

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”


Comments on: "Cranberry-Orange Pork Roast" (4)

  1. Oops … I wanted to comment on this post, but got sidetracked by the banana cake! This sounds good, too!

  2. This sounds good! Thanks for sharing. Have a great weekend.

  3. Sounds great MJ 🙂

  4. I think this sounds really good, the cranberries are an interesting addition.

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