The prep time on this roast is practically zero. Serve it with mashed potatoes or creamy polenta.
Pork and Cranberry Roast
(adapted for the Sun Oven from The Noble Pig)
1 boneless pork roast (4 to 5 pounds), trimmed of excess fat, and cut into 2 or three large pieces
Kosher salt, pepper, and garlic powder to taste for seasoning the roast
1 can (20-ounce) crushed pineapple
1 can (14.5-ounce) whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Set Sun Oven out to preheat.
Pat the roast dry and rub with salt, pepper, and garlic powder. Place the meat in a large pot or roasting pan. In a large bowl, combine the pineapple, cranberry sauce, cloves, nutmeg, and salt. Pour the mixture over the meat. Cover and cook in the Sun Oven until the meat is tender, 2 1/2 to 3 hours. Serve sliced topped with sauce.
Makes 6 servings.