I put this in the electric pressure cooker on high for twenty minutes, then added cranberries and cooked on high for another 5. Awesome. Also used agave instead of sugar. I would add another orange at the end as garnish if I was patient enough but I was hungry. Served with steamed zucchini and oven potatoes. Used the quantities listed with 12 ounces of pork and two of us finished it.
I make this any time I can find fresh cranberries. I use pork tenderloin and toasted sesame oil which gives it a bit more depth. Delicious.
This was a family favorite! My oranges cooked away but the fresh cranberries stayed intact and provided a nice tartness to the dish. I didn't find it too sweet at all. Perhaps my navel orange didn't produce much fresh juice? Anyway, it was delicious and I followed the recipe exactly. I also would recommend this for a weekend meal since the cooking time for the pork shoulder is long but necessary.
I joined this page so I could tell you all how awesome this recipe is. I first made it last fall and it was FANTASTIC! When I made it after fresh cranberry season was over, I made it with frozen and it was not as good. So far I have made it 3 times this year and making it again today.
This was just excellent and the entire family loved it. Perfect on a stormy fall weekend. My only mistake was not to double the recipe for leftovers. Next time. Oh - I used blood oranges. Really yummy.
This was simple to make and delicious! Not a weeknight meal, with the long cooking time, but a great lazy weekend meal. Made just as directed and the results were yum. The only change I will make is to double it next time.
This was really good! Increased the sriracha to 1 tbs, and it wasn't overly spicy at all. I found the sauce a little too sweet-I'd probably reduce the amount of brown sugar. I substituted 1/3 c. dried cherries soaked in 1/2 c. hot chicken broth, and they softened nicely. Perhaps the sauce would have been less sweet if I had used fresh cranberries. I used diced pork cutlets instead and they became tender fairly quickly.
Nice change of pace; agree with other reviewer that fruit does kind of "melt away" into the stew, so next time would have another orange available to use for garnish. Added a little more sambal oelek than called for as we like a bit of heat. Served it over rice as suggested.
This was fantastic!!! A slight fruity-tart taste. As the liquid cooks away don't add more water like I did; it made too much sauce and too thin. Also my fruit cooked away; so if you want to see the fruit like it is in the picture cook the meat longer and then add fruit and cook less (keep an eye on it). We also prefer potatoes, so we served this over fingerling potatoe instead of rice.
This was fantastic! I had leftover cranberries from the holidays and was looking to use them up. I actually made it twice in a week and a half, it was so tastey! The first time I followed the recipe exactly. The second time I was out of cranberries so I used canned whole berry cranberry sauce. I also forgot an orange at the store, so used OJ. It was definitely better the first time, but still good with the subsitutions.
Good stew type meal. I used orange juice instead of an orange (1/3 cup), added cut green beans and about 1/2 tbls of corn starch for thickening for the last 30 min. Very sweet, might have been the OJ, but I think I'll cut the cranberries down to 3/4 cup. Easy meal to make.
I was disappointed in this recipe which sounded wonderful when I saw it in the magazine. I tried it and found it did not live up to expectations. I believe the fresh cranberries made it too tart for my liking. Is there a way to correct this - maybe use a can of cranberries which have been sweetened?
Wow! My family loves this. It's really flavorful and tasty. We couldn't find sambal oelek, so used Thai red curry paste instead. Worked perfectly for my family's tastes.
Quite good. I would definitely try this again. There's some flavor component missing and I'm not sure what. Maybe it needs to be sweeter? Not sure. I added more brown sugar, maybe that will help. (Suggestions?) I didn't follow the EXACT recipe, maybe that's the problem. Didn't have dark brown sugar; used light. I didn't have sesame oil, so I browned the pork in canola oil. Didn't have lower-sodium soy sauce, used regular. I couldn't find sambal oelek at my grocery store; all I could find was Patak's brand "Madras" concentrated chili paste. I also wasn't sure how hot it would be; my kids won't eat stuff that's really spicy, so I put in about 1/2 tsp. The pork came out meltingly tender. I will definitely cook pork butt again! I will be curious to see others' reviews. ****Revision 3/7/2013.*** Made this a second time. Used full amount of chili paste stuff. Added orange zest and orange marmalade. I really liked it this time. More flavor than last time.