Description
Just put this together yesterday with what i had on hand. It's delicious.
Ingredients
- Pork Roast
- Hawaiian Luau Marinade
- Vegetable Oil
- Water
- Chicken Bouillon Granule
- Beef Bouillon Granules
- Baby Carrots
- Sweet Onion
- Salt
- Dried Thyme
- Black Pepper
- Jellied Cranberry Sauce
- Frozen Cranberries
- Tabasco Brand Chipotle Pepper Sauce
- Cornstarch
- Cold Water
- Cooked Rice
Instructions
- Pierce roast all over
- Place contents of marinade packet and other ingredients listed on packet in a ziploc bag with the roast
- Marinate in refrigerator overnight
- Heat oil in a large skillet over medium high heat
- Brown the pork roast on all sides in hot oil
- Meanwhile, add bouillon granules to water and microwave for 1 minute
- Set aside
- Place carrots on bottom of crock
- Top with 1 / 3 of the onion slices
- Sprinkle with salt
- Place roast on top of veggies fat-side up
- Sprinkle roast with dried thyme, salt and pepper
- Mash half the can of cranberry sauce onto the roast
- Top with the second 1 / 3 of the onion slices
- Sprinkle on half of the cranberries
- Shake on some chipotle sauce
- Pour bouillon around roast
- Cover and cook on low for 5 hours
- Remove cover
- Turn roast over
- Mash the rest of the cranberry sauce onto the roast and top with last of the onion slices and cranberries
- Shake on some chipotle sauce
- Cover and cook on low for 4 hours
- Remove roast and carrots from crock
- Turn crock to warm
- Defat drippings and put drippings and rest of contents of crock into a medium saucepan
- Return roast and carrots to crock to keep warm
- Using a stick blender, liquify chunks in gravy
- Stir together cornstarch and water until smooth to make a slurry
- Simmer drippings over medium-high heat
- Add slurry stirring constantly
- Bring to boil while continuing to stir
- Boil 1 minute
- Remove from heat
- Season with salt and pepper as needed
- Slice roast and serve with carrots and gravy over rice or mashed potatoes