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.