ABC Pork Roast ~ Apricot Bourbon Cranberry Pork Roast

1/2 cup fresh cranberries (cut in half if fresh plus 2 tablespoons granulated sugar) or craisins
1/2 cup dried apricots, diced
1 cup bourbon, divided
1/2 cup orange juice
1 1/2 cup fresh bread crumbs
3/4 cup minced walnuts
1 bunch green onions, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons minced garlic (jar) or 2 fresh cloves
1 Jumbo egg, beaten
4-5 pound pork roast
1/4 cup chili sauce
3/4 cup brown sugar
1 cup white zinfandel
2 cups hot water
2 Tablespoons beef granules

In a small saucepan, cover the apricots and cranberries with 1/2 cup of the bourbon and bring to a simmer over a medium heat. Simmer for 10-15 minutes or until tender and gooey.

In a large mixing bowl combine the fruit mixture, orange juice, bread crumbs, walnuts, garlic and green onions. Season with the salt and pepper and mix well. Add the beaten egg until well blended.

Untie the pork roast and pack with stuffing mix, roll and re-tie. Generously smear the chili sauce over entire roast and then pack all the brown sugar over the chili sauce. Place the roast in the bottom of your slow cooker.

Mix together the wine, 1/2 cup bourbon, 2 cups hot water and beef granules until granules are dissolved. Pour around edegs of roast.

Cook on low 6-8 hours. Keep covered tightly. Baste Roast with pan juices periodically.

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.