Cranberry-Ginger Pork Roast

DIRECTIONS

1. Prepare a skillet with a small amount of oil over medium-high heat.  Season the roast with salt and freshly ground black pepper then place into the skillet and brown each side for about a minute; 4 minutes total, to help seal in moisture and give it a nice color.  Set aside on a plate to cool slightly.  
2. Finely dice the chipotle pepper and chop the cranberries if desired.
3. In a small bowl combine the syrup, diced chipotle, freshly grated ginger, salt and pepper.  Rub the mixture onto the roast then place it and any remaining rub into the bottom of a slow cooker.  Add the cranberries and pour the chicken broth down the side of the pan (avoiding rinsing the rub from the roast).
4. Cover and cook on low 8 to 10 hours. 
   
5. Remove roast and set on a serving platter covered with a tent of aluminum foil; reserving liquid.  Keep slow cooker on low and add water and 1/4 tsp guar gum, xanthan gum or Thick-It-Up thickener to the reserved mixture, whisking to combine.  Continue to cook on low heat until the sauce thickens slightly.  Once thick enrich the sauce if desired with 1 tbsp unsalted butter, adding additional salt and pepper - to taste.  Serve the sauce over the pork roast.  You should have about 1 cup of sauce, each serving is 2 tbsp.  

Tip:  It is not necessary to chop the cranberries for this recipe (they will break down while cooking), chopping them makes the sauce smoother.