Sweet dried cranberries and tart cranberry juice cocktail give a fabulous flavor to this pork roast recipe that's slow cooked for a delicious dinner.
(2 1/2-lb.) boneless pork shoulder roast, trimmed of fat
cup sweetened dried cranberries
cup chicken broth
teaspoon shredded orange peel
cup cranberry juice cocktail
Place 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 roast.
Cover; cook on low setting for 7 to 9 hours.
To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.
Dried orange peel can be used in place of fresh orange peel. Look for dried peel near the seasonings at the grocery store.
Raisins can be used in place of the dried cranberries in this roast, but will impart a slightly sweeter flavor.
Steamed green beans and a mixed rice pilaf go well with this pork roast. Complete the meal with warm rolls and milk.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.