Cranberry-Orange Pork Roast

• 2 1/2 lbs boneless pork shoulder, trimmed of fat
• 1 cup dried sweetened cranberries
• 1/2 cup chicken broth
• 1 teaspoon shredded orange peel (plus more for garnish) (optional)
• 1/2 cup cranberry juice cocktail (divided use)
• 2 tablespoons cornstarch

1. Place pork roast in 3 1/2 - to 4-quart slow cooker.
2. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well.
3. Pour over pork.
4. Cover; cook on low setting for 7 to 9 hours.
5. Remove pork from slow cooker; place on serving platter.
6. Cover with foil.
7. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
8. In small bowl, blend remaining 1/4 cup cranberry juice cocktail and.
9. cornstarch until smooth.
10. Stir into juices in saucepan.
11. Cook over medium heat until bubbly and thickened, stirring constantly.
12. Cut pork into slices.
13. Serve pork with sauce.
14. If desired, garnish with additional shredded orange peel.

pork shoulder, cranberries, chicken broth, orange peel, cranberry juice cocktail, cornstarch

Taken from www.food.com/recipe/cranberry-orange-pork-roast-465182 (may not work)