Slow Cooker Cranberry Pork Roast – Amy – September 2015

Slow Cooker Cranberry Pork Roast

Yields: 4 servings

Ingredients

  • 2.5 pound bone-in pork shoulder (sometimes labeled as a “ Boston butt” or “pork butt”)
  • 15oz can whole berry cranberry sauce
  • 1/4 cup honey
  • 1/4 cup dried minced onion

Directions

  1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
  2. Remove bones and shred meat.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.  Remove bones and shred meat.

They recommend serving the leftover cranberry mixture in the slow cooker with the meat.

Notes from Amy:

  • I increased everything, except for the onion, in order to Yield 6 servings for our exchange
  • I bought the Pork Butt in bulk at our Dillons and had them cut it in half for our exchange.  They were very helpful!
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