3-4 lbs pork roast (loin, butt, shoulder)
2 cups cranberries, fresh or frozen
1 onion, diced
1/2 cup brown sugar
1/2 tsp pumpkin pie spice
1 tbsp Dijon mustard
zest and juice of one orange
salt & pepper, to taste
Put the pork in the crockpot and season with salt & pepper. Cover with cranberries and diced onion. In a small bowl, mix together brown sugar, pumpkin pie spice, mustard, and orange zest/juice; pour over top of pork. Cook on high for 6-8 hours.
To freeze: Put everything in a gallon freezer bag. Thaw in refrigerator before cooking.