Slow Cooker Pork Roast with Cranberries

 

2

1/2-lb pork boneless shoulder roast, trimmed of fat

1

cup sweetened dried cranberries

1/2

cup Progresso® chicken broth (from 32-oz carton)

1

teaspoon shredded orange peel

1/2

cup cranberry juice cocktail

2

tablespoons cornstarch

• 1 If pork roast comes in netting or is tied, do not remove. In 3 1/2- to 4-quart slow cooker, place pork. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; pour over pork.
• 2 Cover and cook on Low heat setting 7 to 9 hours.
• 3 Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.
• 4 Pour juices from slow cooker into 1 1/2-quart saucepan; if necessary, skim off any fat. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and the cornstarch; gradually stir into juices in saucepan. Cook over medium heat, stirring frequently, until bubbly and thickened. Serve with pork. Garnish with additional shredded orange peel if desired.