Low Carb Cranberry-Ginger Pork Roast
Servings: 4 Prep time: 5 minutes Cook time: 8 hours
Cooking oil 2 pounds pork chops or roast
(center rib, bone-in) 1/4 teaspoon salt, plus additional
for seasoning 1/8 teaspoon freshly ground black pepper, plus additional for seasoning 1/2 chipotle pepper in adobo sauce 1/2 cup cranberries 1/8 cup sugar-free maple syrup
1 teaspoon freshly grated ginger 1/2 cup chicken broth, bouillon or
consomme 1/2 cup (4 ounces) water 1/8 teaspoon guar gum or xanthan
gum 1 tablespoon unsalted butter
Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
Finely dice chipotle pepper and chop cranberries, if desired.
In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast). Cover and cook on low 8-10 hours. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste. Serve sauce over pork roast.
Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.