Slow-Cooker Sweet and Savory Fruited Pork

This turned out even better than I had hoped! I served this over a bed of brown rice & quinoa (Uncle Ben's 8.5 oz ready to serve package). I used Campbell's Butternut Squash Bisque.

• Ready In: 6 hrs 40 mins
• Serves: 6-8

Ingredients

• 2  lbs  pork roast
• 1  medium onion, sliced
• 1 (14 ounce) can  tropical fruit salad, drained
• 1 (18 7/8ounce) can  butternut squash soup
• 1⁄2 cup low sodium chicken broth
• 1  tablespoon cornstarch
• 1⁄4 cup cold water
•  salt and pepper, to taste

Directions

1. Layer the onion slices on the bottom of the slow-cooker.
2. Generously salt and pepper the pork roast on both sides, then place the seasoned roast on top of the layer of onions.
3. Dump the can of fruit on top of the roast.
4. Pour the soup and the chicken broth over all.
5. Cover and cook on low at least 6 hours.
6. Remove roast from slow-cooker to cutting board and let rest.
7. Combine the cornstarch and water and whisk until smooth.
8. Stir cornstarch mixture into the sauce in the slow-cooker.
9. With a potato masher, lightly mash the fruit and onions in the broth, leaving some large chunks (If you don't like texture, you can use an immersion blender in this step for a smoother result).
10. With two forks, shred the pork and return to slow-cooker.
11. Add salt and pepper, to taste; stir and cover.
12. Cook on high for an additional 30 minutes.
13. Serve over rice, with sugar snap peas or broccoli.