Nancy J. Patrykus


During my recent hospital 2 am, my nurse came into my room with meds for me.
I was awake and we got to talking
about recipes.. and JAP.
I told her I was collecting recipes,and the next day she gave me six wonderful ones.
Thank you Tammy..I am sure my jap friends will love this one.
I have changed her recipe, a little, to using 33% less salt and 100% fat free chicken broth!
Maybe now I can enjoy it on my
Heart Healthy,low salt diet! Ha!
Just dreaming......and lol.

★★★★★ 1 vote
10 Min
8 Hr


2-1/2 lb
boneless pork shoulder roast
1 c
sweetened dried cranberries
1 tsp
black pepper
1 tsp
1/4-1/2 tsp
sugar........white or brown
1/2 c
cranberry juice cocktail
1/2 c
chicken broth.. 100% fat free canned chicken broth with 33% less salt
2 Tbsp
corn starch


1Plug in crockpot.
Turn on heat.
Rinse and trim pork of fat.
Get ready to steel yourself...for a culinary experience!
2Combine them beautiful red dried cranberrie babies,the chicken broth and cranberry juice cocktail into a small bowl.
Mix well. If you want to add a bit of sweetness, throw in a few raisens.
NOTE:Left over cranberry juice goes very
well over ice cubes in a tall glass.
Adding your option!
Grandma always said...
"WASTE NOT..WANT NOT"..........tee hee
3Turn crockpot heat to low.
Pour small bowl mixture over pork roast.
Cover and cook on low 7-9 hours.
Try not to peak.
Now is the timeto lock your doors!..when your neighbors smell that inticing aroma..They will come a calling!
4When done to your taste, place roast on a platter and cover with foil to keep warm.
Pour juices from crockpot, into a skillet,put some juice in a cup,add a little cool water, and the corn starch...mix well..then add to the cup of juice into the skillet.
Stirring and cooking on medium heat,
till this lucious gravy is made...YUM!!!
Carve roast..serve and enjoy.
Some smashed taters and fresh green beans...will round out this glorious meal.
This is my recipe.
Main foto pinched from

About this Recipe

Course/Dish: Pork, Roasts