Slow-Cooker Pork Roast with Cranberries

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  • 15 min prep time
  • 7 hr 15 min total time
  • 6 ingredients
  • 6 servings

Ingredients

2
1/2-lb pork boneless shoulder roast, trimmed of fat
1
cup sweetened dried cranberries
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon shredded orange peel
1/2
cup cranberry juice cocktail
2
tablespoons cornstarch

Directions

  1. 1 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.
  2. 2 Cover and cook on Low heat setting 7 to 9 hours.
  3. 3 Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.
  4. 4 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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