Yield: 1 Servings
|3 pounds||Pork roast*; (up to 4)|
|\N \N||Salt and pepper|
|1 cup||Ground for finely chopped cranberries|
|1 teaspoon||Grated orange peel|
|⅛ teaspoon||Ground cloves|
|⅛ teaspoon||Ground nutmeg|
Sprinkle roast with salt and pepper. Place in slow-cooking pot. Combine remaining ingredients; pour over roast. cover and cook on low for 8 to 10 hours.
*Boneless or pork loin roast may be used.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Feb 23, 1998