This is the first recipe to add to my new recipe blog. I have made it every year over the last 3 years. It has become one of our favorites.
I’ve made a few changes.
1 cup chicken stock
2 cups cranberry juice
2 cups dried cranberries
About half-way through I like to turn the pork over to help it break up.
I like to refrigerate it overnight so the fat is easy to remove.
I also do not do step 3. We like the juice the way it is.
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| Original Recipe
By Donna-Marie Pye in America’s Best Slow Cooker Recipes 1 2- to 3-lb (1 to 1.5 kg) boneless pork shoulder butt roast 1. Place roast in a slow cooker. In a bowl combine cranberries, stock, 1/4 cup (50mL) cranberry juice, orange zest and ginger, mixing well. Pour over roast. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, until meat is tender. 2. Remove roast from slow cooker. Cover with foil to keep warm. Pour juices from slow cooker into a medium saucepan and skim off any accumulated fat. 3. In a small bowl, combine cornstarch with remaining 1/4 cup [50 mL] cranberry juice, stirring well to dissolve any lumps. Add to saucepan. Over medium-high heat, bring mixture to a boil, stirring constantly until thickened. Season to taste with salt and pepper and serve with roast pork. |
Page 126 in America’s Best Slow Cooker by Donna-Marie Pye
Page 126 includes menu suggestions and tips including how to prepare it the night before.
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