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.
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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
Directions
Step 1
Place the pork loin roast in the bottom of your slow cooker.
Step 2
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.
Step 3
Pour the cranberry mixture evenly over the pork roast in the slow cooker.
Step 4
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.
Step 5
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.
Step 6
Strain the cooking liquid from the slow cooker into a medium saucepan, pressing on the cranberries to extract their juices. Discard the solids.
Step 7
In a small bowl, whisk together the cornstarch and water to create a slurry.
Step 8
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.
Step 9
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
| Serving size | (2236.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4230.3 |
| Total Fat 192.0g | 0% |
| Saturated Fat 68.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1075.0mg | 0% |
| Sodium 4437.8mg | 0% |
| Total Carbohydrate 236.3g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 178.0g | |
| Protein 372.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 477.4mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 6797.0mg | 0% |
Source of Calories