1 (2-1/2 lb.) boneless pork shoulder roast
1 onion, chopped
1 cup sweetened dried cranberries
1 cup chicken broth
3/4 cup cranberry juice cocktail, divided
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker with onions. Combine cranberries, broth, 1/2 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.
When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast.
Source: About
1 onion, chopped
1 cup sweetened dried cranberries
1 cup chicken broth
3/4 cup cranberry juice cocktail, divided
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker with onions. Combine cranberries, broth, 1/2 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.
When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast.
Source: About
