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
Ingredients:
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
Directions:
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.
Enjoy!
No comments:
Post a Comment