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

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!
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