Holy crap – I just came across this recipe: Slow Cooker Cranberry Pork. I modified it just a hair, using spicy brown mustard instead of ground mustard and making the gravy from a butter-based roux instead of a cornstarch/water blend, but on the whole… oh, my lord is it good.
The only problem is, I made it early to have sometime within the next few days, but I have the taste of it saturating my senses right now from my sample tastes. The pork is so tender and flavorful and the salty/peppery flavor of the browned skin contrasts the sweet fruitiness of the gravy so nicely… it’s going to be a long wait between now and plating. I think I’ll serve it on top of some Jasmine rice.