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Slow Cooker Cranberry Pork
December 16, 2003

I made this last night and I am glad I read the reviews. First, I only had a 3 1/2 pound bone-in pork roast, but it worked really well. I seasoned it first with garlic salt and lemon pepper. I used the whole-cranberry sauce and not the jelly type. After eight hours, I took it out and took all the meat off amd placed it in a casserole dish and after thickening the sauce, poured it over it, covered it and placed it in the refrigerator. Tonight, I heated it up and served it with homemade mashed potatos, fresh asaragus and it was fabulous. We had unexpected guests and they had seconds and thirds. This receipe is a keeper. I think the secret is to let the pork soak up the "gravy" for a day. It really had a wonderful flavor.

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