I made this roast in a 6 quart slow cooker – any slow cooker that your roast fits into should work fine.
1 boneless pork loin or pork sirloin roast, about 3 – 4 lbs.
1 – 2 tbsp. vegetable oil
1 ½ cups whole-berry cranberry sauce (I used homemade) or 1 can
½ cup brown sugar
3/4 cup chicken broth
1 tsp. salt
2 tsp. dry mustard
1 tsp. pepper
½ tsp. ground ginger – optional – may use only ¼ tsp.
¼ cup chicken broth
2 tbsp. cornstarch (add a bit more for a thicker gravy)
Combine cranberry sauce, brown sugar, ¾ c. chicken broth, salt, mustard, pepper, and ginger. Pour a small amount into bottom of slow cooker. Place roast in (cut in half if necessary to fit) and pour remaining sauce over. Cover and cook on low for 8 hours for a pork loin – a bit longer for less tender cuts. A meat fork should easily go in and out of the roast. Remove roast and cover with foil to keep warm for about 20 – 30 minutes. This resting time also makes cutting the roast into slices easier.
Skim any excess fat from the juices. Turn slow cooker to high. Stir together cornstarch and 1/4 cup chicken broth until smooth. Add to sauce in slow cooker. Cook 15 – 30 minutes or until thickened. Serve with roast.
Accompaniments: garlic mashed potatoes or a wild rice pilaf.