Slow Cooker Cranberry Pork

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

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

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

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.

DRCarrier December 14, 2010

Sauce made at the end of cooking was very nice mixed in with cooked egg noodles. I used a 398 ml can of whole berry cranberry sauce. It did need 6 hrs or a little more on low.

Cookie in Ontario February 27, 2009

This was delicious!!!! not only did it taste great but it smelled great too. I wish that I had taken a picture to share but will definitely do it next time since I will be making this again soon. I placed the roast in a freezer bag, combined the other ingredients into another freezer bag, and placed the two bags together into a third bag. This is a definite keeper on my OAMC menu.

boys4christine February 22, 2008

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