Cranberry-Ancho Chile Pork
- 1 of 4 Coat slow cooker bowl with nonstick cooking spray.
- 2 of 4 Season pork with ancho chile powder, cumin, 1 tsp salt and 1/2 tsp pepper. Place in slow cooker; sprinkle cranberries around pork and pour in 1/2 cup water.
- 3 of 4 Cover and cook on HIGH for 6 hours or LOW for 9 to 10 hours.
- 4 of 4 Carefully drain liquid into a small saucepan; whisk in sugar and bring to a simmer. In a small bowl, blend 4 tsp cornstarch with 4 tsp water. Stir cornstarch mixture into saucepan. Simmer 1 minute, until thickened. Remove pork to a cutting board and shred, discarding any tough or fatty sections. Return shredded pork to slow cooker; stir in thickened liquid. Serve with mashed potatoes and a side of steamed broccoli.
Servings Per Recipe: 8
Per Serving: 211 kcal cal., 59 mg chol., 6 g Fat, total, 19 g carb., 2 g sat. fat, 19 g pro., 1 g fiber, 402 mg sodium