Slow-Cooker Cranberry Pork

This slow-cooker pork is a different spin on what I normally do with pork roast. I was excited to find an excuse to use up the cranberries I just saved from the fridge. The cranberry sauce adds just the right amount of tangy and sweet to an otherwise savory dish. Plus - it's a slow-cooker meal, which just makes life easier.

The rest of the ingredients are simple:

- 1 small white onion, chopped

- 1 tbsp Garlic Powder- 2 tbsp Balsamic Vinegar

- 1 tsp (dried) Thyme

- 1 tsp (dried) Rosemary

- 2 - 3 lb pork loin or shoulder roast

First, dump your cranberry sauce into the bottom of a greased crock pot. Then add all the ingredients except the pork.

Stir the ingredients well.

Now, season your pork roast. I used a Tuscan Herb olive oil from a local olive oil shop that I love. You can also use sea salt and pepper or a pork rub instead.

Place roast on top of cranberry mixture and cook on high for 4 - 6 hours.

I sliced the roast and served it with a cheesy polenta and some steamed broccoli. It would make a great shredded pork for sandwiches or tacos though too.

We always lots of leftovers with roasts, so we will be getting creative with pork dishes for the rest of the week!