16 oz can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
These next three ingredients only needed if thickening the gravy.
2 tbsp cornstarch
2 tbsp cold water
1 tsp salt
1. place roast in slow cooker
2 combine the next five ingredients. Pour it over the meat.
3. cover, cook on low for 6-8 hours, or until the meat is tender (for us that took five hours)
4. Remove roast and keep warm
If thickening the gravy (i never do this part)
5.Skim fat from juices. Measure 2 cups, adding water if necessary. Pour into saucepan. Bring to boil over medium heat. Combine cold water with cornstarch until it is a paste. Stir into gravy. Cook and stir until thickened. Season with salt.
6. serve with sliced pork.
Hubby's suggestion. This would make an excellent pulled pork recipe. Just pull it and let it simmer in the gravy for a while. He really enjoyed this recipe as did all other members of our household, even our non-liking to eat meat lad. (he didn't complain even once). :) Our student copied the recipe to go home to France with him on Saturday. :)