Roast Pork with Cinnamon Cranberries and Sweet Potatoes
You can substitute peach marmalade for the orange marmalade and orange juice called for in this recipe. Doing so will add a subtle taste of peaches and pineapple to the dish, too.
INGREDIENTS | SERVES 6
- 1 (3-pound) pork butt roast
- Salt and freshly ground pepper, to taste
- 1 (16-ounce) can sweetened whole cranberries
- 1 medium onion, peeled and diced
- ¼ cup orange marmalade
- ½ cup orange juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 large sweet potatoes, peeled and quartered
- Optional: 1 tablespoon cornstarch
- Optional: 2 tablespoons cold water
Place the pork, fat side up, in the slow cooker. Salt and pepper to taste.
Combine the cranberries, onion, marmalade, orange juice, cinnamon, and cloves in a large measuring cup; stir to mix and then pour over the pork roast.
Arrange the sweet potatoes around the meat. Cover and cook on low for 6 hours or until the pork is tender and pulls apart easily.
To serve with a thickened sauce, transfer the meat and sweet potatoes to a serving platter. Cover and keep warm. Skim any fat off of the pan juices. (You'll want about 2 cups of juice remaining in the cooker.) Cover and cook on the high setting for 30 minutes, or until the pan liquids begin to bubble around the edges.
In a coffee cup, combine the cornstarch with the water. Whisk into the liquid in the slow cooker. Reduce temperature setting to low and continue to cook and stir for an additional 2 minutes or the cornstarch flavor has cooked out of the sauce and it is thickened and bubbly.
