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Slow Cooker Cranberry Pork
November 02, 2008

This is a good basic recipe that produces a mild-flavored, tender roast with plenty of sweet sauce. Originally the recipe appealed to me because it doesn't call for browing the roast. I don't like to go through the whole day smelling like I... well, fried a pork roast first thing in the morning. I found the recipe works best if I brown the roast first in hot oil. Happily, I like the flavors enough to keep using the recipe anyway. Here are the changes I've made to the recipe over the years. First I salt and pepper the roast and brown it in 2 Tbsp. hot oil. (This alleviates the mushy/flabby factor mentioned by another reviewer.) When putting the roast into the slow cooker, I add a few lemon slices and 1/2 a chopped onion, and I reduce the sugar to 1/4 cup. Then before serving, I squeeze half a lemon into the sauce to brighten it up. The lemon slices and juice at the end bring out the tart flavor of the cranberries, and cuts a little through the sweet cornstarch-y sauce. Overall a good recipe, and I make it at least once every year.

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