Wednesday, July 27, 2011

Cranberry Jalapeno Pork Roast

YUMMMMMMMMMYYYYYYYYY!!!  Wow!  I'm so glad I had all of these ingredients in my pantry/freezer today!  What a happy accident!  I haven't been able to get to the grocery store and I had a small pork roast in my freezer, so I decided to come up with something!  I know Cranberry goes well with pork, so I took out the lonely can of Jellied Cranberry Sauce that's been sitting in my pantry!  I had half of a Jalapeno left from my Mexican Breakfast Casserole, so I decided to throw that in too!  Am I glad I did!!!!  This was FULL of wonderful flavor and had a bit of a kick to it!  (I love a good kick!) Don't worry, if you don't like a kick, you can still make this!  You just won't add the seeds from the Jalepeno!

I served my Cranberry Jalepeno Pork Roast with some Honey-Mustard Red Potatoes.  They were delicious and also made in the Slow Cooker!

I'm getting right to the good stuff today!

Cranberry Jalepeno Pork Roast

2-3 lb. Pork Roast
1 14 oz. can Jelled Cranberry Sauce
1 small onion, chopped
1/2 Jalepeno, with or without seeds (leave seeds in for heat)
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

Place your pork roast into your slow cooker insert and top with salt, pepper, garlic powder, onions and jalepeno.

Spoon the Cranberry sauce over the top.

Cook on LOW for 7-9 hours or on HIGH for 4-5 hours.
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