Fresh Cranberry Slow Cooker Pork Roast
Transform your dinner table with this Fresh Cranberry Slow Cooker Pork Roast, a show-stopping centerpiece that's as easy as it is flavorful. Succulent pork loin is gently slow-cooked to perfection, infused with the vibrant sweetness of fresh cranberries, the citrusy brightness of orange juice, and the warmth of cinnamon and rosemary. This fuss-free recipe requires just 15 minutes of prep before the slow cooker does all the work, creating a dish that's tender, juicy, and bursting with seasonal flavors. Finished with a glossy cranberry sauce made from the rich cooking juices, this roast pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. Ideal for holiday feasts or cozy family dinners, this comforting meal is sure to impress! Keywords: slow cooker pork roast, cranberry pork recipe, holiday slow cooker recipes, easy pork roast dinner.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 cups Fresh cranberries
- 1 cup Orange juice
- 1 cup Brown sugar
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Place the pork loin roast in the bottom of your slow cooker.
In a medium bowl, mix the fresh cranberries, orange juice, brown sugar, diced onion, minced garlic, dried rosemary, ground cinnamon, salt, and black pepper. Stir well to combine.
Pour the cranberry mixture evenly over the pork roast in the slow cooker.
Cover the slow cooker and cook on low heat for 6-7 hours or until the pork is tender and easily shredded with a fork.
Once cooking is complete, carefully remove the pork roast from the slow cooker and set it aside to rest on a cutting board for 10 minutes.
Strain the cooking liquid from the slow cooker into a medium saucepan, pressing on the cranberries to extract their juices. Discard the solids.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Bring the strained cooking liquid to a simmer over medium heat, then whisk in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
Slice or shred the pork roast and serve it on a platter. Drizzle with the thickened cranberry sauce, and serve additional sauce on the side if desired.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 47.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1012 mg | 22% | |
*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.
