Slow-Cooked Pork and Cranberry Casserole

Ingredients

2 pounds pork shoulder, cubed

2 cups fresh cranberries

1 onion, chopped

3 cloves garlic, minced

1 cup chicken broth

2 tablespoons balsamic vinegar

1/4 cup brown sugar

Salt and pepper to taste
Directions
Season cubed pork with salt and pepper, then brown in a large pan.
In a slow cooker, combine browned pork, fresh cranberries, chopped onion, minced garlic, chicken broth, balsamic vinegar, and brown sugar. Stir gently to mix.
Cover and cook on low heat for 6-8 hours until pork is tender and cranberries burst.
Adjust seasoning if needed and serve hot over rice or mashed potatoes.
Nutrition Facts
Calories:
380
Fat:
16
Carbohydrates:
21
Protein:
35
Sodium:
620
Fiber:
3
Sugar:
15