Slow Cooker Savory Cranberry Pork Butt Roast
Transform your next family dinner with this Slow Cooker Savory Cranberry Pork Butt Roast, a melt-in-your-mouth main course that’s bursting with sweet and savory flavors. This recipe features a perfectly seasoned pork butt roast, seared to golden perfection before slow-cooking in a rich blend of whole berry cranberry sauce, chicken broth, brown sugar, and balsamic vinegar. Infused with aromatic rosemary, garlic, and onions, the roast becomes irresistibly tender after eight hours of effortless cooking. The finishing touch? A velvety cranberry gravy thickened to perfection, making every bite as luxurious as it is delicious. Ideal for holiday gatherings or comforting weeknight meals, this dish pairs wonderfully with mashed potatoes or crusty bread to soak up every last drop of the flavorful sauce. Don't forget a sprinkle of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 4 lbs Pork butt roast
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 2 tbsp Olive oil
- 3 sprigs Fresh rosemary sprigs
- 1 Yellow onion, diced
- 4 cloves Fresh garlic cloves, minced
- 14 oz Cranberry sauce (whole berry)
- 1 cup Chicken broth
- 2 tbsp Brown sugar
- 1 tbsp Balsamic vinegar
- 2 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Season the pork butt roast all over with salt, black pepper, garlic powder, onion powder, and dried thyme.
Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Set aside.
In the slow cooker, arrange the diced onion and minced garlic on the bottom.
Place the seared pork roast on top of the onion and garlic. Add the fresh rosemary sprigs around the pork.
In a medium bowl, whisk together the cranberry sauce, chicken broth, brown sugar, and balsamic vinegar until well combined.
Pour the cranberry mixture over the pork roast in the slow cooker.
Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, carefully remove the pork roast from the slow cooker and set aside on a serving platter. Tent with foil to keep warm.
Strain the cooking liquids into a saucepan, discarding the solids, and bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid and cook until the sauce thickens, about 2-3 minutes.
Serve the pork roast with the thickened cranberry gravy drizzled over the top. Sprinkle with chopped parsley, if desired.
Nutrition Facts
Calories |
5635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 176.0 g | ||
| Protein | 333.6 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5620 mg | 120% | |
*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.
