Slow Cooker Cranberry Pork Roast Recipe

pork raost, slow cooker pork roast, cranberry pork roast, cranberry, cranberry glaze

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5 from 1 review

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!


  • 2 1/23 lb. boneless rolled pork loin, tied with string
  • 1 16 oz. can jellied cranberry sauce
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 2/3 cup cranberry juice
  • 1 tsp. dry mustard
  • 1/4 tsp. ground cloves
  • 3 tbs. cornstarch
  • 3 tbs. water
  • salt


  1. Put the pork roast in your slow cooker.
  2. In a bowl, use a potato masher to break down the jellied cranberry sauce.
  3. Add sugars, juice,mustard, and cloves to the cranberry sauce and stir thoroughly.
  4. Pour over the roast and cover the slow cooker.
  5. Cook on low for 6-8 hours until the pork is tender and the internal temp of the roast is 145-150°.
  6. Remove the roast to its serving platter, tent it in foil and let it rest while you prepare sauce.
  7. Skim fat from juices left in slow cooker.
  8. Measure 2 1/2 cups of the juices (add water to make up the difference if necessary. Pour into saucepan and bring to a boil.
  9. Combine cornstarch and cold water in a separate bowl to make a slurry.
  10. Add the cornstarch mixture to the juices, stirring until thickened. Season with salt to taste.
  11. Serve with sliced pork.