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Slow Cooker Cranberry Pork
January 14, 2008

This is the best pork recipe I've ever made! I did alter it a tad. Before browning the roast in oil, I rubbed it with cajun seasoning. I also used light cranberry juice and 1/2 cup of sugar instead of 3/4 to save a few calories, and it was still extremely flavorful! The meat was so tender that we didn't even need a knife, it just fell apart. Also, I did thicken the gravy with the cornstarch and water like the recipe said to do, but in my opinion the sauce tasted better before doing thickening it with the cornstarch. It was still pretty thick beforehand anyway. Next time I will skip that step!

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