I saw this recipe on two blogs (A Year of Slow Cooking, then Recipe Corner) in December, and decided that if it got two sets of great reviews… it was definitely worth trying. I am always looking for easy dinners, and this one sounded like a fun change from the regular old roast we usually have. I have made it twice now and thought it was wonderful both times. The first time, I used a combination of white tail deer and mule deer meat I had in my freezer. It was really good. The second time I made it, I used pork… and I have to say it was way better. There is just something about a sweet sauce that calls for pork! This tender, juicy roast was a big hit at my house. My one year old, who usually isn’t much of a meat eater, was scarfing it down and yelling for more. :) We ate the leftovers on salad and wrapped up in tortillas with burrito toppings. Super good!
Submitted by Mindy ~ The Sisters Cafe
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork in the picture above)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce
salt and pepper
Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to taste (I really didn’t put much salt on). Place the roast on top of the onions. Next add the 2 Tbsp. of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hours. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it.