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Cranberry Pork Roast Freezer meal Recipe

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This recipe for Cranberry Pork Roast Freezer meal is from The Van Camp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork
butt”)
• 15oz can whole berry cranberry sauce
• 1/4 cup honey
• 1/4 cup dried minced onion
Directions:
Directions:
Prep
1. Label your freezer bag with name of the meal, cooking instructions, and “use by”
date. (For standard fridge/freezer combos, this will be three months from the
prep day.)
2. Combine all ingredients to your freezer bag.
3. Remove as much air as possible, seal, and lay flat in your freezer.

Cook
1. The night before, move to refrigerator to thaw.
2. Add contents of freezer bag to slow cooker.
3. Cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
4. Remove bones and shred meat.

I recommend serving the leftover cranberry mixture in the slow cooker with the meat –
it’s so yummy! Serve with roasted green beans and a baked potato.

 

 

 

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