Ingredients:

• 1, 2-3 pound boneless pork loin roast
• 1-12 oz bag of fresh cranberries
• 1 cup warm water
• 1/2 cup sugar (this makes a slightly tart sauce, if you like sweeter, increase to 3/4 cup)
• 3 clementines, halved
• 1.5 TB dijon mustard
• 2-3 cinnamon sticks

Preparation:

1. Combine warm water, juice from clementines, sugar and dijon mustard thoroughly.  Toss cranberries in the mixture.
2. Place pork roast in the slow cooker.
3. Pour cranberry mixture over the top.
4. Top with the clementines and the cinnamon sticks.
5. Cook on high for 4 hours or low for 8.
6. Remove pork from slow cooker and slice or shred in to the size pieces you’d like.
7. Remove cinnamon sticks and clementines from slow cooker, and stir sauce.  If sauce is thin, add 1 TB of cornstarch and mix in thoroughly and allow to thicken for 10 minutes (with slow cooker on low setting).
8. Serve pork with sauce over the top (also amazing on top of mashed sweet potatoes!)