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Source: National Pork Board

Slow-Cooked Spiced-Cranberry Pork Roast
When you’re in the mood for a splendidly juicy pork roast, try this one in the slow cooker. It’s so easy and so good, and the cranberries make the perfect autumn dinner (although it’s great any time of year). Try it with potatoes and mixed greens and carrots.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 6 hours
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One 3 1/2 to 4 pound boneless pork shoulder roast
One 6 ounce can jellied cranberry sauce
2/3 cup sugar
3/4 cup cranberry juice
2 tablespoons Dijon-style mustard
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
Salt




Trim the fat from the pork shoulder roast, if necessary, and transfer the meat to a 4 to 6-quart slow cooker.


Use a wire whisk to stir together the cranberry sauce and sugar. Add the juice, mustard, cloves and pepper and stir well. Pour over the pork roast.


Cook on low for 6 to 8 hours or until the pork roast is tender. Season to taste with salt and serve with the juices from the roast.

Per Serving: 485 calories; 20 g fat; 7 g saturated fat; 230 mg sodium; 42 g carbohydrate; 1 g fiber; 34 g protein

Courtesy National Pork Board






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Source: National Pork Board
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When the basil is fresh from the garden or farmer’s market and the grill is fired up, serve these full-flavored pork chops. Shaved parmesan is delicious on top of the chops and serve with sliced summer tomatoes drizzled with olive oil and balsamic.
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Source: National Pork Board
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These old-fashioned smothered pork chops are totally up to date and as delicious as can be. Plus they are ready in about 30 minutes. Try them with roasted potatoes or orzo to complete the meal.
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