Easy Crock Pot Pork Roast with Cranberries
Transform your dinner routine with this vibrant and flavorful Easy Crock Pot Pork Roast with Cranberries. This slow-cooked masterpiece combines tender, juicy pork shoulder with a sweet-tart cranberry glaze, infused with notes of orange juice, brown sugar, and a touch of balsamic vinegar for depth. With just 15 minutes of prep, the crock pot does all the work, creating a melt-in-your-mouth roast perfect for cozy family dinners or holiday tables. The homemade thickened cranberry sauce elevates the dish to perfection, while a garnish of fresh parsley adds a pop of color. Serve it alongside creamy mashed potatoes or roasted vegetables for a show-stopping, low-effort meal the whole family will love. Ideal for slow cooker enthusiasts, this recipe is simple, delicious, and packed with seasonal flair!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 2 cups fresh or frozen cranberries
- 0.5 cups brown sugar
- 1 cup orange juice
- 0.5 cups low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the pork shoulder roast dry with paper towels and season it evenly with salt and black pepper.
In a large skillet over medium-high heat, sear the pork roast on all sides until browned, about 2 minutes per side. This step is optional but adds a depth of flavor.
Place the seared pork roast into the crock pot.
Add the cranberries, brown sugar, orange juice, chicken broth, balsamic vinegar, minced garlic, and dried thyme into the crock pot. Stir gently to combine the ingredients around the roast.
Cover the crock pot with the lid and set to cook on low for 8 hours or high for 4–5 hours, until the pork is tender and easily pulls apart with a fork.
Once the pork is fully cooked, remove it from the crock pot and place it on a cutting board or serving platter. Let it rest for 5–10 minutes before slicing or shredding.
To make a thickened cranberry sauce, strain the cooking liquid into a small saucepan. In a small bowl, whisk together the cornstarch and water to create a slurry. Bring the strained liquid to a simmer and slowly whisk in the cornstarch slurry, cooking until the sauce thickens, about 2–3 minutes.
Serve the pork roast with the cranberry sauce drizzled over the top. Garnish with fresh parsley, if desired.
Pair with mashed potatoes, roasted vegetables, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
4089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 112.9 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4799 mg | 102% | |
*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.
