Pineapple Cranberry Pork Roast |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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This sounds quite different and so very tasty. Easy, too. Though I haven't made it yet, I will soon be doing so, so I am putting it here for safekeeping. Thanks, Salsa. Ingredients:
1 (3 lb) pork roast (i will be using a shoulder roast) |
1 (20 ounce) can crushed pineapple, undrained |
1 (1 ounce) packet dry onion soup mix |
1 cup dried cranberries |
2 tablespoons flour |
3 tablespoons water |
Directions:
1. Place pork roast in a 5- to 6-quart crockpot. In a medium bowl, mix pineapple, dry soup mix and dried cranberries; pour over roast.
2. Cook on LO heat for 8 hours or on HI heat for 4 hours.
3. Remove roast to a serving platter and keep warm. Increase heat to HI (if necessary).
4. Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
5. To serve: slice roast. Whisk pan gravy to blelnd well and serve with sliced roast.
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