In the heart of the Midwest, where the seasons paint the landscape with vibrant hues, slow-cooked meals have always been a staple in our kitchens. This pork and cranberry casserole is a tribute to those chilly autumn days when the harvest is bountiful and the air is crisp. It’s a dish that brings together the sweet tartness of cranberries with the savory richness of pork, creating a comforting meal that warms both body and soul. Passed down through generations, this recipe is perfect for family gatherings or a quiet evening at home, offering a taste of tradition with every bite.
This casserole pairs beautifully with a side of creamy mashed potatoes or a crusty loaf of homemade bread to soak up the delicious juices. A simple green salad with a tangy vinaigrette can add a refreshing contrast to the rich flavors of the dish. For a true Midwestern feast, consider serving it alongside roasted root vegetables or a classic green bean casserole.
Slow-Cooked Pork and Cranberry Casserole
Servings: 6
Ingredients
2 pounds pork shoulder, cut into chunks
1 cup fresh or frozen cranberries
1 large onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup apple cider
1/4 cup brown sugar
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
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