Sweet dried cranberries and tart cranberry juice give fabulous flavor to pork that's prepared in a slow cooker.
1/2-lb pork boneless shoulder roast, trimmed of fat
cup sweetened dried cranberries
cup Progresso™ chicken broth (from 32-oz carton)
teaspoon shredded orange peel
cup cranberry juice cocktail
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.
Cover and cook on Low heat setting 7 to 9 hours.
Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.
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.
Serve with steamed green beans and a mixed-rice pilaf. Pass a basket of warm rolls or popovers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
Exchanges:1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.