I'm ready.

I was excited to try this because it reminded me of all the yummy fall foods I'm going to be crocking in the not so distant future. (While sipping on my pumpkin flavored iced coffee! Can you tell that I'm excited?)

"Cranberry-Orange Pork Roast" (6 quart pot)

~4 b bone-in pork shoulder (The recipe said 3 lb boneless, but I grabbed the wrong thing.)

~1/2 c cranberry juice cocktail, divided

~1 c dried cranberries

~1 t orange peel

~1/2 c chicken broth

~1 T cornstarch

Place roast in crock pot.

In a bowl, mix 1/4 c cranberry juice cocktail and the cranberries, orange peel, and broth.

Pour mixture over pork.

Cover and cook on low for 8 hours.

Remove pork from crock pot and keep warm.

Pour juice into pan and skim off fat.

In a small bowl, mix remaining cranberry juice cocktail and cornstarch until smooth.

Stir cornstarch mixture into pan juices.

Cook over medium, stirring until thickened. (We were impatient, so I didn't wait long enough for this to happen.)

Slice pork and serve with sauce.

I served this with Brussels sprouts from the CSA.

4 servings.

The cut of meat was pretty fatty (and bony. Grr.), but it was good. This had potential, but I think it could have been so much better. Challenge accepted!