Sunday, October 24, 2010

0 Slow Cooker Cranberry Pork Roast

Nate and I had a great weekend with friends and family! We really enjoyed riding horses and spending time with the Hutkas!
This is one of my most favorite horses in the world, Tinker! She is like a big lab and just wants to be with you and love on you! She especially enjoys giving hugs with her neck and kissing (nuzzling) your cheek!
My cute cowboy hubby! :-) 
Ok. . . this is my new FAVORITE "meat" recipe!!!!! The "meat" recipes are more Nate's thing where as I could eat appetizers and sides for every meal. . . UNTIL this delicious Cranberry Pork Roast. Oh my gosh!!! NO knife needed and it is amazingly tender and SERIOUSLY incredible!
This came from one of my "go to" blogs, A Year of Slow Cooking!
Serves 4-6
1 (2.5-3 lb) pork loin roast or rib roast (I bought a 5 1/2 pound one and just cut it in half)
1 teaspoon ground ginger
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
1/3 cup golden raisins (I used had regular raisins)
1 clove garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced (I would just put a couple slices in. . . maybe 4 THINLY slices ones)
In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker. Add cranberry sauce. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices. Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.
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