Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. —Patricia Defosse, Wilmington, Delaware
Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. (Six was enough for my 3 lb. roast to come to 165º)
Jodi refrigerated it overnight so the fat was so easy to get off the top.
Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 114.8mg||4 %|
|Potassium 43.7mg||1 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 38.1g|
|Protein 0.4g||1 %|
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Calories per serving: 144
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