It’s November 1, the day after Halloween (also known as All Saint’s Day) and I know it’s going to be a busy month with work deadlines and company. And this weekend, the busyness begins! So I’m pulling out the slow cooker and making one of my favorite fall meals: Spiced Cranberry Pork Roast.
Here in Virginia the leaves are finally turning and it’s no longer hot and humid. Yet, it’s also not snowing yet (yay!) so I’ll be serving dinner outside around the fire pit. I usually serve this roast with a cranberry risotto and baked acorn squash (or a green salad). But it’s also great on slider rolls or even pumpernickel bread for a wonderful sandwich. Regardless of how you serve it, if you double the recipe and freeze half you’ll have another meal on a last-minute busy night.
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