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Pork Roast with Cranberries


Pork Roast with Cranberries



¾ cup cranberry juice

2.5 lb (1 kg) boneless pork shoulder roast

1 cup chicken broth

2 tablespoons cornstarch

1 cup sweetened dried cranberries

½ teaspoon salt

1/8 teaspoon pepper


Trim and discard the fat from pork shoulder.

Place the pork roast into a slow cooker.

In a small bowl, mix the cranberry broth to ½ cup of cranberry juice cocktail

Add salt and pepper then pour over roast.

Cover and cook for 7 to 9 hours on low heat.

Transfer the roast into a dish, cover with foil to keep warm.

Pour a medium saucepan with juices from the slow cooker.

In a small bowl, mix the remaining cranberry juice cocktail with cornstarch.

Pour the mixture into the saucepan.

Cook and stir for about 3 minutes until thickened.

Spoon the sauce over pork roast.