6 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ cup sweetened dried cranberries
2 large Gala apples, peeled and sliced
1 large yellow onion, sliced
1 (3-lb.) boneless Boston butt pork roast, skin and excess fat removed
½ teaspoon salt
¼ teaspoon pepper
- Stir together brown sugar, vinegar, ginger, cinnamon, and cayenne pepper in a 5- or 6-quart slow cooker. Add apples, onion and cranberries, stirring to coat. Season roast with salt and pepper, and place on top of apple mixture in slow cooker.
- Cover and cook on Low for 8 hours or until meat is tender.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 370 calories; 19 g total fat; 7 g saturated fat; 27 g protein; 23 g carbohydrate; 2 g fiber; 210 mg sodium