Slow Cooker Cranberry Balsamic Pork

Slow Cooker Cranberry Balsamic PorkIngredients2–3 lb pork loin or pork shoulder1 cup whole berry cranberry sauce (or canned jellied, melted)1/2 cup balsamic vinegar1/4 cup brown sugar or honey1 small onion, sliced3 cloves garlic, minced1 teaspoon dried rosemary or thyme1/2 teaspoon salt1/2 teaspoon black pepperInstructionsAdd porkPlace sliced onion in the bottom of the slow cooker. Set pork on top.Make the sauceIn a bowl, whisk cranberry sauce, balsamic vinegar, brown sugar (or honey), garlic, rosemary, salt, and pepper.CookPour sauce over the pork.Cover and cook:LOW: 7–8 hoursHIGH: 4–5 hoursUntil pork is tender and easily shreddable.ServeSlice or shred pork and spoon the cranberry balsamic sauce over the top.Optional: Thicker SauceRemove pork and whisk 1 tablespoon cornstarch + 2 tablespoons water into the sauce.Cook on HIGH for 10–15 minutes until thickened, then return pork.Serving IdeasOver mashed potatoes or riceWith roasted vegetablesOn sandwich rolls for cranberry pork slidersTipsPork shoulder gives the most tender, juicy result; pork loin slices nicely.For extra depth, add a splash of orange juice or a bit of orange zest.This dish tastes even better the next day.