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1
Pierce roast all over.
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2
Place contents of marinade packet and other ingredients listed on packet in a ziploc bag with the roast.
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3
Marinate in refrigerator overnight.
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4
Heat oil in a large skillet over medium high heat.
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5
Brown the pork roast on all sides in hot oil.
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6
Meanwhile, add bouillon granules to water and microwave for 1 minute.
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7
Set aside.
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8
Place carrots on bottom of crock.
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9
Top with 1/3 of the onion slices; sprinkle with salt.
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10
Place roast on top of veggies fat-side up.
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11
Sprinkle roast with dried thyme, salt and pepper.
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12
Mash half the can of cranberry sauce onto the roast.
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13
Top with the second 1/3 of the onion slices; sprinkle on half of the cranberries.
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14
Shake on some Chipotle sauce.
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15
Pour bouillon around roast.
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16
Cover and cook on Low for 5 hours.
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17
Remove cover.
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18
Turn roast over; mash the rest of the cranberry sauce onto the roast and top with last of the onion slices and cranberries.
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19
Shake on some Chipotle sauce.
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20
Cover and cook on Low for 4 hours.
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21
Remove roast and carrots from crock.
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22
Turn crock to Warm.
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23
Defat drippings and put drippings and rest of contents of crock into a medium saucepan.
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24
Return roast and carrots to crock to keep warm.
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25
Using a stick blender, liquify chunks in gravy.
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26
Stir together cornstarch and water until smooth to make a slurry.
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27
Simmer drippings over medium-high heat.
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28
Add slurry stirring constantly.
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29
Bring to boil while continuing to stir; boil 1 minute.
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30
Remove from heat.
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31
Season with salt and pepper as needed.
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32
Slice roast and serve with carrots and gravy over rice or mashed potatoes.
