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Cranberry Orange Pork Roast




Source of Recipe


Pillsbury


List of Ingredients




1 trimmed boneless pork shoulder roast, 2-1/2 lb.
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel, more for garnish
1/2 cup cranberry juice cocktail, divided use
2 tablespoons cornstarch



Recipe



To cook roast: Place pork roast in 3-1/2 to 4-quart slow cooker. In small bowl, combine cranberries, broth, orange peel and 1/4 cup cranberry juice cocktail. Mix well. Pour over pork. Cover. Cook on low setting for 7 to 9 hours. Remove pork from slow cooker. Place on serving platter. Cover with foil.

To make sauce: Pour juices from slow cooker into medium sauce-pan. If necessary, skim off any fat. In small bowl, blend 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.

To serve: Cut pork into slices. Serve with sauce. Garnish with additional shredded orange peel. Makes 6 servings. .

notes: I added all the cranberry juice at the beginning and later, used a little more to make the sauce. About 1/2 hour before serving, I stirred the cornstarch mixture into the crockpot without taking the juices or the pork out.