Slow Cooker Cranberry Pork

READY IN: 6hrs 10mins
Recipe by dicentra

This is from TOH. Sounds like a lovely fall dish!

Top Review by DRCarrier

Easy dish to make with nice warm flavors for a cold winters day. This dish has a good balance of sweetness and spice. We used jellied cranberry sauces (since that was what I had on hand) and splenda instead of sugar. Both worked fine although I think the jellied crandberry sauce made the juices thick which made the sauce solidify when I tried to make it up at the end. I added a bit more water to the sauces and it was fine. We served it over rice with a side of asparagus and a nice bottle of cabernet sauvignon. It was a nice meal that tasted a bit like fine dining.

Ingredients Nutrition


  1. In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a slow cooker.
  2. Combine the cranberry sauce, sugar, cranberry juice, mustard pepper and cloves; pour over roast.
  3. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160. Remove roast and keep warm.
  4. In a saucepan, combine cornstarch and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

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