Have leftover cranberry sauce from your Thanksgiving festivities? Reserve a cup and a half to use in this delicious and very easy roast. You just mix up a couple of ingredients that you probably already have on hand with the cranberry sauce, pour it over the pork in your crockpot, cook low and slow all day and serve over polenta.
I love an easy dinner after the biggest cooking day of the year, don’t you?
- Mixing bowl or large glass measuring cup
- 2 pound pork butt
- salt and pepper
- 1 ½ cups whole fruit cranberry sauce (homemade or store-bought works)
- ¼ cup honey
- 1 Tbsp onion powder
- 1 Tbsp Dijon mustard
- ½ cup beef broth
- 1 cup dry polenta
- 2 cups water or broth
- Place pork butt into the crock of your slow cooker (if it has twine on it, you can leave it on during cooking and remove at the end, to contain juices while the meat cooks).
- Season pork all over with salt and pepper.
- Make the sauce: Place the cranberry sauce, honey, onion powder, Dijon mustard and beef broth into a mixing bowl or glass measuring cup and stir to combine ingredients.
- Pour the sauce all over the pork.
- Set slow cooker to low for 6 hours.
- When there's about half an hour left on the pork cooking time, prepare the polenta according to the package instructions.
- When the pork is done cooking, remove twine, shred pork and serve over polenta.