Cranberry Pork Roast

[UUMomof3]

Place pork roast in slow cooker. Pour sauce over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices. Measure two cups, adding water if necessary, and pour into saucepan. Bring to a boil over medium high heat.

Combine cornstarch (or other thickening agent) and cold water to make a paste. Stir into sauce and cook, stirring contantly, until thickened. Serve with sliced roast.

Notes:
1)Original recipe calls for 2.5 pound rolled loin roast. I substituted a butt roast, more meat for less money, and was quite pleased with the results. It's less elegant but just as tasty.

2)I used "lite" cranberry juice because that's what I bought (accidently). It was very tasty; I'm guessing that non-lite will be a bit less sweet.

3)I used fresh-ground cloves and fancy dried mustard. I tend to have a heavier hand with spices, and not use salt.

[dancar3]

This sounds really yummy.....I have all the ingredients except for the cranberry juice. I guess I'll be picking up soon since there's a bunch of pork loins in the freezer that I've been wanting to try something new.

[MoonMommy]

Thanks. I love trying new crock pot recipes. This one looks really yummy.