Crockpot Cranberry Pork Roast
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Crockpot Cranberry Pork Roast calories by ingredient
Number of Servings: 5
Ingredients
-
1 pound lean, boneless pork loin roast, trimmed of fat
1 cup canned whole berry cranberry sauce
1 teaspoon splenda brown sugar blend
1 teaspoon yellow mustard
1 Tablespoons cornstarch
1 Tablespoons water
Directions
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