Submitted by: Vonnie
Prep Time: 7 Minutes
Cook Time: 0 Seconds
I looked at Autumn Pork Roast recipe by Marianne over at SlowAndSimple.com and made a few changes. You can look at the original recipe there.
Place roast in slow cooker. Sprinkle orange peel, nutmeg, cinnamon and sea salt over roast. Pour 1/4 cup honey over the top of roast. Evenly distribute frozen cranberries over roast. Add water. Cover and cook on high for 1 hour, then on low for 5 to 6 hours. Two hours before supper, I took the roast out and removed all visible fat, then I sliced it and returned the slices to the slow cooker to finish cooking and absorbing the liquid.
I did not put down servings since it really depends on how big your roast is and whether or not it's boneless. DSP states that one ounce of pork = 1 protein. You can use any size pork roast - all depends on the size of your slow cooker. I just put down 3 pounds because that is what I used. We were able to get 9 Dinners plus 2 lunches - 11 servings! I used leftover diced pork roast to make pork and beans last night. I used Isabels recipe for making beans.
Here's a meat cooking/time chart for those who want to cook their roast in the oven: http://blessedmommy.hubpages.com/hub/Meat-Cooking-Chart