When the weather starts to calm down and flowers make an appearance, I want to enjoy the outdoors as much as possible. You can drive by our house and see the family enjoying a dinner on the picnic table during this time of the year. Before the “evil” HOT Summer Las Vegas months beats down on us. (lol) This sweet meat was inspired by my love of cranberries. (Not a typical Spring Berry) Plus the need of not wanting to be cooped inside over a hot stove…..Have I told you lately just how much I love my Slow Cooker? Seriously! For the next 6 months of the year I will be using it at least 3 times a week. Okay back to the recipe… If you can find fresh cranberries or have some in the freezer, you really need to make your own Cranberry Sauce. You can go HERE for my recipe. ~ If not this works just as well with canned Whole Berry Cranberry Sauce. This meat is fabulous used in burrito’s, salad’s, stir fry’s or as a haystack pictured below.
Sweet Cranberry Pulled Pork Roast
4-6 lb. Pork Roast, cubed
2 Cups Cranberry Sauce
1 (8oz.) Catalina Dressing
1 (10.5oz.) Cream Of Chicken Soup
Place meat into slow cooker. Whisk together the cranberry sauce, dressing and soup.Pour over the meat. Cover and cook on high for 2 hours. Shred meat using two forks. Now it’s ready to serve. If you are wanting to freeze meat for a later date, make sure the meat cools completely before placing into a covered container. Meat can be frozen for up to 1 month. Enjoy Dinner as a Family soon!, Lark
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