Low Carb Cran­berry-Gin­ger Pork Roast

Escalon Times - - NEWS -

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

stick (op­tional)

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.

Pho­tos cour­tesy of Getty Im­ages

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.