for the cranberry gravy you’ll need…
2 Tbsp. butter
1/4 cup flour
4 cups of broth from the pork roast after cooking
2 cups dried cranberries (craisins)

let’s make the roast…
Mix the flour, Adobo, rosemary and garlic in a small bowl; rub mixture all over pork and set aside.
Heat the Caldero on medium high for 2 to 3 minutes. Add the oil and brown the pork evenly on all sides; then add the chicken stock or broth and bay leaves and bring to a boil.
Cover and reduce heat to low and let simmer 3-4 hours or until pork reaches 160°F when a meat thermometer is inserted into the thickest part.
Remove pork from Caldero to a serving platter; cover and keep warm. Strain drippings into a large measuring cup or bowl; skim off grease and reserve broth.

let’s make the cranberry gravy…
Melt butter in the Farberware 6 qt. Stockpot over medium heat. Add the flour and stir to form a thick paste; cook for 2 to 3 minutes.
Whisk in slowly 4 cups of the reserved broth and bring to a boil. Reduce heat to medium low and add the dried cranberries. Simmer 5 to 7 minutes.
Spoon 1 Tbsp. gravy on each 4 oz. portion of sliced pork and serve.

Nutrients per serving:
Calories 270, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Carbohydrate 8 g, Protein 32 g, Sodium 108 mg, Fiber less than 1 g

great substitutes… Instead of the Adobo All Purpose Seasoning, use 2 Tbsp. salt and 1 Tbsp. of black pepper. Also, instead of the dried cranberries, use 1 can (14 oz.) whole berry cranberry sauce.

storage tip… Leftover pork roast can be stored in quart or gallon size bags with the Seal-A-Meal Vacuum Sealer by Rival. Freeze or refrigerate the pork for an easy make-ahead.

Mama created this recipe for www.seventhavenue.com.

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