Cranberry Pork Roast in the Crock Pot
Transform your next dinner into a feast of festive flavors with this tender, savory-sweet Cranberry Pork Roast cooked to perfection in the crock pot. Featuring a juicy boneless pork roast slow-cooked alongside a vibrant cranberry sauce made from fresh cranberries, orange juice, brown sugar, and a touch of Dijon mustard, this dish achieves an irresistible balance of sweet and tangy. Infused with the richness of balsamic vinegar and the aromatic punch of minced garlic, every bite is bursting with depth. The thickened cranberry glaze, made from the cooking juices, adds an elegant finish that pairs beautifully with classic sides like mashed potatoes or roasted vegetables. With just 15 minutes of prep time and the convenience of slow cooking, this dish is an effortless way to impress at holiday gatherings or cozy family dinners.
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Recipe Information
Ingredients
- 3 pounds Pork roast (boneless)
- 12 ounces Fresh cranberries
- 0.5 cups Brown sugar
- 1 cups Orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoons Balsamic vinegar
- 2 cloves Garlic (minced)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Place the pork roast in the crock pot, fat side up.
In a medium bowl, combine the fresh cranberries, brown sugar, orange juice, Dijon mustard, balsamic vinegar, minced garlic, salt, and black pepper. Stir well to create the cranberry sauce mixture.
Pour the cranberry sauce mixture evenly over the pork roast in the crock pot.
Cover the crock pot with its lid and cook on low heat for 8 hours, or until the pork is tender and can be easily shredded with a fork.
Once cooked, remove the pork roast from the crock pot and place it on a cutting board. Let it rest for 10 minutes before slicing or shredding.
While the pork rests, strain the cooking liquid from the crock pot into a saucepan, separating the solids from the liquid.
Bring the strained liquid to a simmer over medium heat. In a small bowl, mix the cornstarch and water until smooth to form a slurry.
Slowly whisk the slurry into the simmering liquid, stirring constantly until the sauce thickens (about 3-4 minutes).
Serve the pork roast slices or shredded meat with the thickened cranberry sauce drizzled on top. Optionally, garnish with fresh herbs like parsley for an extra touch of color and flavor.
Enjoy this tender, savory-sweet dish with your choice of sides such as mashed potatoes, roasted vegetables, or rice.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 26.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
