Cranberry Pork Crock Pot

• 1 (3 -4 lb) rolled boneless pork loin roast (or any cut pork roast)
• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup sugar
• 3/4 cup cranberry juice, plus
• 2 cups cranberry juice, for marinade
• 1 teaspoon ground mustard
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon ground cloves
• 1/4 cup cornstarch
• 1/4 cup cold water
• sea salt (to taste)

1. Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
2. Discard marinade and place roast in crock pot.
3. Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
4. Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160u0b0 or meat shreds easily with a fork. Remove roast and keep warm.
5. In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

pork loin, cranberry sauce, sugar, cranberry juice, cranberry juice, ground mustard, freshly cracked black pepper, ground cloves, cornstarch, cold water, salt

Taken from www.food.com/recipe/cranberry-pork-crock-pot-312734 (may not work)