4 1/2 – 5 lb center cut pork roast
1 T. oil
1 can whole cranberry sauce
1/2 c. dried cranberries
1/2 c. orange juice
1/8 t. cinnamon
3 wide strips of orange zest (cut with veg. peeler)
Thoroughly dry roast with paper towels.
Tie string around roast at 1″ intervals.
Heat large dutch oven on medium high heat.
Add oil and heat to almost smoke point
Add roast, fat side down.
Brown well on all 4 sides (important).
Meanwhile, add rest of ingredients to bottom of slow cooker, and stir.
Set browned roast on top of sauce, fat side up.
Cook on low 3 1/2 to 4 hours (yes, that’s all), until it registers 145 degrees.
Remove roast to platter, tent loosely with foil, and let rest 20 minutes.
Skim fat off juices, and remove orange strips.
Pour juices into saucepan.
Simmer juices for 20 minutes or so, to reduce to about 1 1/2 to 2 cups, nice and thick.
Remove strings from pork roast.
Slice, arrange on platter, then pour a line of cranberry sauce down middle of roast, and around edges.
Serve remaining sauce at the table.
(adapted from America’s Test Kitchen)
