Crockpot Sliced Cranberry Pork Roast
Transform your dinner routine with this succulent Crockpot Sliced Cranberry Pork Roast, a perfect harmony of sweet and savory flavors! Made with a tender 3-pound pork roast, this slow-cooker masterpiece is infused with a luscious blend of whole berry cranberry sauce, fragrant cinnamon, tangy apple cider vinegar, and a touch of soy sauce for depth. The low-and-slow cooking method melds the flavors beautifully, resulting in a melt-in-your-mouth roast that's perfect for family dinners or special occasions. Finish this dish with a thick, glossy cranberry gravy made from the crockpot juices and serve alongside comforting sides like mashed potatoes or roasted vegetables. Quick to prepare in just 15 minutes, this hands-off recipe will become your go-to for effortless elegance. Keywords: Crockpot Pork Roast, Cranberry Pork Roast, Slow Cooker Pork Recipe, Sweet and Savory Pork Roast, Holiday Dinner Ideas.
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Recipe Information
Ingredients
- 3 lbs Pork roast (boneless or bone-in)
- 1 can Cranberry sauce (whole berry)
- 1 cup Low-sodium chicken broth
- 0.25 cup Brown sugar
- 2 tbsp Apple cider vinegar
- 1 tbsp Soy sauce
- 3 Garlic cloves (minced)
- 0.5 tsp Ground cinnamon
- 0.5 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Pat the pork roast dry with paper towels and season all sides with salt and black pepper.
In a mixing bowl, combine the cranberry sauce, chicken broth, brown sugar, apple cider vinegar, soy sauce, minced garlic, ground cinnamon, and dried thyme. Stir until thoroughly mixed.
Place the seasoned pork roast in the crockpot and pour the cranberry mixture over the top, ensuring the roast is evenly coated.
Cover the crockpot with the lid and set it to cook on low heat for 6-8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooking is complete, carefully transfer the pork roast to a cutting board. Let it rest for 10 minutes before slicing it into thick pieces.
To make the cranberry sauce into a thicker gravy, strain the cooking liquid into a saucepan and place over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the saucepan, stirring constantly until the sauce thickens, about 2-3 minutes.
Serve the sliced pork roast drizzled with the cranberry gravy and enjoy with your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 187.6 g | ||
| Protein | 372.1 g | 744% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 245 mg | 19% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6047 mg | 129% | |
*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.
