Pineapple Cranberry Pork Roast

• 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

1. Place pork roast in a 5- to 6-quart crockpot.
2. In a medium bowl, mix pineapple, dry soup mix and dried cranberries; pour over roast.
3. Cook on LO heat for 8 hours or on HI heat for 4 hours.
4. Remove roast to a serving platter and keep warm.
5. Increase heat to HI (if necessary).
6. Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
7. To serve: slice roast.
8. Whisk pan gravy to blelnd well and serve with sliced roast.

pork roast, pineapple, onion soup, cranberries, flour, water

Taken from www.food.com/recipe/pineapple-cranberry-pork-roast-464693 (may not work)