Crockpot Cranberry Pork Roast

3 pound lean, boneless pork loin roast, trimmed of fat and cut in half crosswise
16 ounces canned whole berry cranberry sauce
1/2 Tablespoon splenda brown sugar blend
1 teaspoon yellow mustard
2 Tablespoons cornstarch
2 Tablespoons water

1. Heat large, nonstick skillet over medium-high heat. Spray with nonstick spray. Add roast halves, browning on all sides. Place roast halves in the insert of a slow cooker that has been sprayed with nonstick spray.

2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; cook on HIGH for 1 hour. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.

3. In a large bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.

4. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.


Serving Size: Yield: 12 servings (Serving size: 3 ounces pork, 1/4 cup sauce)

Number of Servings: 12

Recipe submitted by SparkPeople user JSKASICK.