Pineapple Cranberry Pork Roast

Submitted by Lorraine of AZ

"This sounds quite different and so very tasty! Easy, too! Though I haven't made it yet, I will soon be doing so, so I am putting it here for safekeeping. It was posted by Salsarose on the TOHBB. Thanks, Salsa!"

 

• Ready In: 8hrs 5mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 (3 lb) pork roast (I will be using a shoulder roast)
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (1 ounce) packet dry onion soup mix
• 1 cup dried cranberries
• 2 tablespoons flour
• 3 tablespoons water

directions

1. Place pork roast in a 5- to 6-quart crockpot. In a medium bowl, mix pineapple, dry soup mix and dried cranberries; pour over roast.
2. Cook on LO heat for 8 hours or on HI heat for 4 hours.
3. Remove roast to a serving platter and keep warm. Increase heat to HI (if necessary).
4. Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
5. To serve: slice roast. Whisk pan gravy to blelnd well and serve with sliced roast.