Cranberry Orange Pork Roast
2-3 pounds pork roast (loin, butt, or shoulder)
2 cups fresh or frozen cranberries
½ cup orange juice concentrate
1 tablespoon brown or Dijon mustard
1 onion, diced
1 tablespoon salt
1 teaspoon black pepper
¼ teaspoon ground cinnamon, optional
Toss everything in your slow cooker and let it cook for 8 to 10 hours on low. Serve with mashed potatoes and steamed green vegetables or side salad. Serves 6 to 8.
Notes: I added the cinnamon and loved it. My kids on the other hand thought it was too much for them. The flavor goes so well with the pork, cranberries, and orange, but if you have picky eaters, I would leave it out. The leftover pork is delicious in sandwiches the next day.