“The original of this recipe was found in the Oct 2009 Family Circle magazine, but it has been slightly tweaked!”
READY IN:
4hrs 25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray inside of a slow cooker insert with cooking spray.
  2. In a large skillet, heat oil over high heat.
  3. Sprinkle roast with salt & pepper, then put it in the skillet & cook 2 minutes per side, before transferring it to a slow cooker.
  4. Add onion, cranberry sauce, orange zest, OJ, thyme & broth, then cover & cook on HIGH for 4 hours or on LOW for 8 hours, or until an inserted meat thermometer reads 145 degrees F.
  5. Remove lid & transfer pork to a cutting board & cover it with aluminum foil, letting it rest 15 minutes before slicing it.
  6. Skim the fat off the rest of the cooking liquid & use the liquid as a sauce over or along side the sliced pork.

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