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© Meredith Corporation. All rights reserved. Used with permission.
Coat slow cooker bowl with cooking spray.
Season pork with ancho powder, cumin, salt and pepper. Place in slow cooker; sprinkle cranberries around pork and pour in 1/2 cup water.
Cover and cook on Hiigh for 6 hours or Low for 9 to 10 hours.
Carefully drain liquid into a small saucepan; whisk in sugar and bring to a simmer. In a small bowl, blend cornstarch with 4 teaspoons water. Stir cornstarch mixture into saucepan. Simmer 1 minute, until thickened. Remove pork to a cutting board and shred, discarding any tough or fatty sections. Return shredded pork to slow cooker; stir in thickened liquid. Serve with mashed potatoes and a side of steamed broccoli.