Please Pass the Pork

I recently came across 2 very easy and very good pork recipes that can both be made in a crockpot (even better!). I actually made the first one and since I had a big portion of meat leftover, a few days later put it back in the crockpot with a bottle of BBQ sauce, shredded it and basically made the second recipe too - all from the same meat!

Cranberry Mustard Pork

1 boneless whole pork loin roast (2 pounds)

1 can (16 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup water

Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°. Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. (This recipe is from tasteofhome.com.)

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Easy Pork BBQ

Put 1 1/2-2lb of pork in a crockpot. Cover the pork with a 12oz can of root beer. Simmer on low for 6-7 hours. Remove from the crockpot when the pork shreds easily. Mix pork with your favorite BBQ sauce - about an 18oz bottle. Serve on big crusty rolls. (This recipe is from my friend Jen from allrecipes.com.)