Slow Cooker Roast Pork with Cranberry Orange Sauce

Ingredients

• olive oil cooking spray
• 2 pounds boneless pork shoulder
• coarse salt and freshly ground pepper, to taste
• 1 cup "Craisins"
• 1 cup chicken broth
• 1 cup cranberry-pomegranate juice, divided (can sub cranberry juice)
• 1/2 orange , for zest
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch

Directions

1. ¹ Heat a large skillet over medium high heat and coat with cooking spray. Add roast and lightly brown on all sides, about 6-8 minutes total. Season with salt and pepper.

2. ² While roast is browning, combine Craisins, broth, half the juice, zest and ginger in a medium bowl, mixing well. Place roast in slow cooker. Pour sauce over roast. Cover and cook according to time and temperature above.

3. ³ Baste roast occasionally if possible. When finished cooking, remove roast from cooker and cover with foil to keep warm. Pour juices from slow cooker into medium saucepan.

4. ⁴ In a small bowl, combine cornstarch with remaining juice and stir until lumps are dissolved. Add to juices in saucepan and cook over medium heat, stirring constantly, until thickened and just boiling. Season with salt and pepper and serve over pork.

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