Slow Cooker Cranberry Pork

1. 1

   In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

2. 2

   Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm.

3. 3

   In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.