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- 4 pounds Pork Chops or Roasts (Center Rib, Bone-In)
- 1 Chipotle Peppers in Adobo Sauce
- 1 cup chopped Cranberries
- 1/4 cup Sugar Free Maple Flavored Syrup
- 2 teaspoons Ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Chicken Broth, Bouillon or Consomme
- 1/2 cup Water
- 1/4 teaspoon Guar Gum
- 1 tablespoon Unsalted Butter Stick
- Prepare a skillet with a small amount of oil over medium-high heat. Season the roast with salt and freshly ground black pepper then place into the skillet and brown each side for about a minute; 4 minutes total, to help seal in moisture and give it a nice color. Set aside on a plate to cool slightly.
- Finely dice the chipotle pepper and chop the cranberries if desired.
- In a small bowl combine the syrup, diced chipotle, freshly grated ginger, salt and pepper. Rub the mixture onto the roast then place it and any remaining rub into the bottom of a slow cooker. Add the cranberries and pour the chicken broth down the side of the pan (avoiding rinsing the rub from the roast).
- Cover and cook on low 8 to 10 hours.
- Remove roast and set on a serving platter covered with a tent of aluminum foil; reserving liquid. Keep slow cooker on low and add water and 1/4 tsp guar gum, xanthan gum or Thick-It-Up thickener to the reserved mixture, whisking to combine. Continue to cook on low heat until the sauce thickens slightly. Once thick enrich the sauce if desired with 1 tbsp unsalted butter, adding additional salt and pepper - to taste. Serve the sauce over the pork roast. You should have about 1 cup of sauce, each serving is 2 tbsp.
- Tip: It is not necessary to chop the cranberries for this recipe (they will break down while cooking), chopping them makes the sauce smoother.