crockpot cranberry pork roast:
3 pound lean, boneless pork loin roast, trimmed of fat and cut in half crosswise
16 ounces canned whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
2 Tablespoons cornstarch
2 Tablespoons water
1. Heat large, nonstick skillet over medium-high heat. Spray with nonstick spray. Add roast halves, browning on all sides. Place roast halves in the insert of a slow cooker that has been sprayed with nonstick spray.
2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; cook on HIGH for 1 hour. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.
3. In a large bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.
4. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.
Answer by ohwrite at 12:16 PM on Jan. 20, 2013
Answer by m-avi at 12:17 PM on Jan. 20, 2013
Answer by 3libras at 12:26 PM on Jan. 20, 2013
sounds sooo yummy I love hacing cranberry with oven baked chicken so why not? I am going to use this recipe : D good luck! any stuffing to go along with it??
yummy I sub chicken for pork loin or pork tenderloin all the time .Do the reverse also pork tenderloin or very trimmed pork loin chops for chicken breasts.I go to Costco and load up on all three ,then we eat it down a bit so sometimes it is what is easiest to get out of our meat freezer.
Answer by drfink at 3:34 PM on Jan. 20, 2013
Answer by booklover545 at 8:34 PM on Jan. 20, 2013