Slow-Cooker Pork Roast with Cranberries

1/2-lb pork boneless shoulder roast, trimmed of fat

cup sweetened dried cranberries

1/2

cup Progresso™ chicken broth (from 32-oz carton)

teaspoon shredded orange peel

1/2

cup cranberry juice cocktail

tablespoons cornstarch

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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

Cover and cook on Low heat setting 7 to 9 hours.
3

Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.
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.

Serve with steamed green beans and a mixed-rice pilaf. Pass a basket of warm rolls or popovers.

Nutrition Information

1 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.