Slow Cooker Pork Roast 12/30/11

Slow Cooker Pork Roast with Cranberries Serves 6  



2 ½ ob. Pork boneless shoulder roast, trimmed of fat

1 up sweetened dried cranberries

½ cup chicken broth

1 teaspoon shredded orange peel

½ cup cranberry juice cocktail

2 tablespoons cornstarch


If pork roast comes in netting or is tied, do not remove.  In 3 ½ to 4 quart slow cooker, place pork.  In small bowl, mix cranberries, broth, orange peel and ¼ cup of the cranberry juice cocktail; pour over pork.

Cover and cook on Low heat setting 7-9 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 ½ quart saucepan; if necessary, skim off any fat.  In small bowl, mix remaining ¼ 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.

 Per Serving:

Calories: 465

Protein: 41 g

Carbohydrate: 22 g

Cholesterol: 120 mg

Total Fat: 23 g

Saturated Fat: 8 g

Sodium: 160 mg

Fiber: 1 g


Shopping List Boneless pork shoulder roast

Dried cranberries




Chicken Broth


Cranberry Juice

Corn starch