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 cup dried cranberries 250 mL
1/2 cup chicken stock 125 mL
1/2 cup cranberry juice cocktail 125 mL
Grated zest of half an orange
1 tsp ground ginger 5mL
2 tbsp cornstarch 25 mL
Salt and black pepper to taste

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.