Place pork roast in a 6-quart crock-pot. In a medium bowl mix
pineapple, dry soup mix and dried cranberries; pour over roast.
Cook on low heat setting for 8 hours or high heat for 4 hours.
Remove roast to serving platter and increase heat to high (if
necessary). Whisk together flour and water and blend into pan
juices; cover and cook for 15 minutes.
To serve slice roast, whisk pan gravy to blend well and serve with
sliced roast.
Originally Submitted
5/2/2011
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