Pork loin roast is slow-cooked with cranberries, applesauce, and celery and served with a quick gravy made of its own juices!
- 1 bunch celery, diced
- 1 (2.5 pound) boneless pork loin roast, halved lengthwise
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup dried cranberries
- 1 cup unsweetened applesauce
- ¼ cup Chinese cooking wine
- ¼ cup all-purpose flour, or as needed
- ½ cup water, or as needed
- Arrange celery in a layer on the bottom of the slow cooker and spread out the two halves of pork loin on top. Sprinkle oregano, salt, and pepper over both sides. Spread cranberries on top. Pour applesauce and cooking wine over the roast.
- Cook on Low until pork is fork-tender, about 8 hours.
- Lift pork, cranberries, and celery out into a serving dish. Pour remaining cooking liquid into a saucepan; bring to a boil. Mix flour with water until no longer clumpy and add to the saucepan, stirring until gravy is thickened.
- Shred pork with a fork and pour the gravy on top.