Cranberry Apple Pork Roast
- 2 tablespoons each butter and olive oil
- 1 approximately 3-pound pork roast
- 2 tablespoons fresh thyme leaves
- 3 shallots, chopped
- 2 cups apple cider
- 1 can whole-berry cranberry sauce
- 2-3 cups chicken broth
- salt and pepper, to taste
- 2 tablespoons corn starch
Meanwhile, add the thyme leaves and shallots to the pan and saute until browned. Pour in one cup of the apple cider, and stir, dislodging as many of the browned pork bits as possible. Pour the cider over the pork in the slow cooker, adding another cup of cider and the can of cranberries. Add enough chicken broth to cover all but about 1 inch of the roast.
Let the roast cook for several hours on low. If a shorter period is need, switch to high heat. When ready to serve, take out the roast and slice into about 1-inch thick slices. Pour a few cups of the juice from the slow-cooker into a pan and bring to a simmer. Whisk the cornstarch into a few tablespoons of cold water, then whisk into the gravy. Keep whisking a few minutes until thickened. If the meat has gone cold, put it in the pan and allow it to reheat in the gravy, then serve with the gravy.