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Slow-Cooked Spiced-Cranberry Pork Roast


Source: National Pork Board
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 Reviews:  5   Viewing: 1 - 5  
Rating: 5
by: Kelly, TX Reviewed: 12/25/2013
Yum
We are very picky and almost didn't try this because of the mixed reviews, but it sounded like a nice flavor mix, so we did--for Christmas dinner! It was totally great. We used whole berry cranberry sauce and unsweetened cranberry juice; we had a roast that was a little over 3.5 lbs; we cooked on low for 5 hours and then turned the temp down to warm. We ate about 2 hours later. It fell apart with just forking, and the flavor was perfect--sweet, tart, spicy.
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Rating: 1
by: Lorraine, MA Reviewed: 11/24/2013
Disappointing
I cooked it exactly as it it said to, it came out dry and tasteless. My roast was a half pound less than the recipe called for, but I wouldn't think it would make that much of a difference with a slow cooker. I cooked it for 6 hours not up to the eight. I ruined a good piece of pork, I may try to salvage the rest by shredding, it adding bbq sauce and cooking in the oven for an hour at a low temperature.
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Rating: 5
by: miriam Reviewed: 11/21/2013
Is recipe correct? It sounds good either way
There appear to be cranberries in the sauce pictured. I wonder if the recipe actually called for whole cranberry sauce or if the picture is incorrect.
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Rating: 1
by: Nancy Reviewed: 11/21/2013
Sugar not needed
I never cook a pork roast with anything but fruit juice or fruit sauce anymore so I am very familiar with the process. However, you have put added sugar in this recipe which is not needed and very unnecessary, but also makes if unhealthy as well and not suitable for a diabetic. Otherwise it is a very good recipe. Please rethink the added sugar.
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Rating: 5
by: Brenda Reviewed: 11/21/2013
pork roast with cranberry
mmm this was great. have to make it again and again!
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 Reviews:  5   Viewing: 1 - 5  
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