Crockpot Cranberry Port Pork Roast
Combine cranberry sauce, port or juice, and sugar. Stir in lemon, raisins, ginger, garlic, mustard, salt and pepper. Spoon over roast.
Cook on LOW 6 to 7 hours or until meat is 170F on an instant read thermometer. Remove roast from crockpot; cover with foil to keep warm.
Measure 3 cups of cooking juices and pour into a medium saucepan. Bring to a boil over med-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened.
Slice roast; serve with sauce and rice.