Crockpot Cranberry Pork Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound lean, boneless pork loin roast, trimmed of fat 1 cup canned whole berry cranberry sauce1 teaspoon splenda brown sugar blend1 teaspoon yellow mustard1 Tablespoons cornstarch1 Tablespoons water
1. Heat large, nonstick skillet over medium-high heat. Brown pork roast on all sides. Place roast in slow cooker.
2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast. Cover with lid; cook on HIGH for 1 hour.
3. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.
4. 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.
5. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.
Serving Size: Yield: 5 servings
2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast. Cover with lid; cook on HIGH for 1 hour.
3. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.
4. 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.
5. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.
Serving Size: Yield: 5 servings
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 6.5 g
- Cholesterol: 43.9 mg
- Sodium: 340.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.8 g
- Protein: 17.1 g
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