Slow Cooker Cranberry Pork Roast Recipe -set it and forget it!
Cooking a roast in the summer, like this Slow Cooker Cranberry Pork Roast, could make for an unbearably hot kitchen. But cooking the pork roast in your slow cooker allows you to keep your kitchen temp reasonable, have a nice main dish ready and you don't have to babysit it. It's cooking while you're out there living your busy life and is already when you and the family are for your evening meal. I love grilling in the summer but using my slow cooker allows me to change things up and give the barbecue a rest.
My Slow Cooker Cranberry Pork Roast is easy to prepare and is served with a tasty, tangy sauce that tastes great on the meat and sides like mashed potatoes. It's a big hit here at the Thompson house so give it a try and bathe in the admiration as your family raves about this year round favorite.
If you enjoy slow cooker recipes, be sure to check out our other crock pot favorites -
Slow Cooker Ham Recipe – Moist and Fork Tender
Slow Cooker Corned Beef and Cabbage
Slow Cooker Coq Au Vin
PrintSlow Cooker Cranberry Pork Roast Recipe
Slow cooking guarantees that this pork loin roast will come out juicy, tender and tasty. The sauce made from the drippings left in the slow cooker will be a huge hit!
- Prep Time: 5 mins
- Cook Time: 6 hours
- Total Time: 6 hours 5 mins
- Category: Meat Entree
- Cuisine: American
Ingredients
- 2 ½ - 3 lb. boneless rolled pork loin, tied with string
- 1 16 oz. can jellied cranberry sauce
- ¼ cup white sugar
- ¼ cup light brown sugar
- ⅔ cup cranberry juice
- 1 tsp. dry mustard
- ¼ tsp. ground cloves
- 3 tbs. cornstarch
- 3 tbs. water
- salt
Instructions
- Put the pork roast in your slow cooker.
- In a bowl, use a potato masher to break down the jellied cranberry sauce.
- Add sugars, juice,mustard, and cloves to the cranberry sauce and stir thoroughly.
- Pour over the roast and cover the slow cooker.
- Cook on low for 6-8 hours until the pork is tender and the internal temp of the roast is 145-150°.
- Remove the roast to its serving platter, tent it in foil and let it rest while you prepare sauce.
- Skim fat from juices left in slow cooker.
- Measure 2 ½ cups of the juices (add water to make up the difference if necessary. Pour into saucepan and bring to a boil.
- Combine cornstarch and cold water in a separate bowl to make a slurry.
- Add the cornstarch mixture to the juices, stirring until thickened. Season with salt to taste.
- Serve with sliced pork.
Melissa Vera says
I never would have thought to make pot roast with cranberry. Yummy. Thank you for linking up at #HomeMattersParty this week. Hope you will come back next week and link up again.
Adelina Priddis says
Delicious! Thank you for sharing on Weekend Bites, you've been featured!
Kristi says
Yum! I'm totally adding this to my crockpot pins. Thanks so much for sharing at #HomeMattersParty. I hope you will join us again for our next Linky Party. The door is open TONIGHT 9pm PST at http://wp.me/p4hrab-BG
Theresa @DearCreatives says
Thanks for the recipe and sharing at the party! Hope to see you again soon. Pinned & shared.
Vashti Quiroz-Vega says
Hi! That pork looks scrumptious! I can't believe it got all that color in the slow cooker. Thanks for the recipe. I can't wait to try it. 😛
Heather @GeminiRed Creations says
This sounds amazing! Thanks for sharing with #SmallVictoriesSundayLinkup 6/7/15
Cindys Recipes and Writings says
Sounds like a wonderful slow-cooker meal to me! Thanks for sharing at Foodie Friends Friday!
Sandra says
This delicious recipe is proof that it's time to bring my slow cooker out of hiding.
Lisa @ Fun Money Mom says
I have got to get a slow cooker so that I can try recipes like this. It looks so delicious!!! Thanks so much for linking up with Share The Wealth Sunday!
xoxo
Lisa