Crock Pot Cranberry Pork Roast and Gravy
Elevate your next family dinner with this flavorful Crock Pot Cranberry Pork Roast and Gravy, a dish that combines succulent, slow-cooked pork with a tangy-sweet cranberry glaze. Perfect for busy days, this recipe requires just 15 minutes of prep before your slow cooker works its magic over 8 hours, transforming a simple pork roast into a tender, pull-apart masterpiece. The rich sauce, made with whole berry cranberry sauce, brown sugar, Dijon mustard, and a hint of soy sauce, doubles as a luscious gravy to drizzle over the meat. With a balance of savory and sweet flavors, this dish pairs beautifully with mashed potatoes, rice, or roasted vegetables, making it a versatile option for holiday gatherings or an easy weeknight dinner. Perfectly tender and bursting with festive warmth, this slow cooker pork roast recipe is one you’ll want to revisit time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork roast (boneless or bone-in)
- 14 ounces Cranberry sauce (whole berry or jellied, based on preference)
- 0.25 cups Brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Soy sauce
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Place the pork roast in the bottom of your Crock Pot.
In a medium bowl, combine the cranberry sauce, brown sugar, Dijon mustard, soy sauce, minced garlic, chicken broth, salt, and pepper. Mix well to create the sauce.
Pour the cranberry mixture over the pork roast, ensuring the meat is evenly coated.
Cover and cook on low for 8 hours or until the pork is very tender and easily pulls apart with a fork.
Once the pork is done, carefully remove it from the Crock Pot and transfer it to a large serving dish. Cover loosely with foil to keep warm.
Strain the cooking liquid into a medium saucepan to remove any solids, leaving behind a smooth base for the gravy.
In a small bowl, whisk together the cornstarch and cold water to make a slurry.
Bring the cooking liquid in the saucepan to a gentle boil over medium heat. Gradually whisk in the cornstarch slurry and cook for 2-3 minutes or until the gravy thickens to your liking.
Slice or shred the pork roast, then pour the thickened cranberry gravy over the top.
Serve warm with your choice of mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
4202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 187.3 g | ||
| Protein | 374.7 g | 749% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6225 mg | 132% | |
*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.
