Sunday, January 13, 2013

Pork Roast with Cranberries

This sweet and tart recipe for pork roast cooked in your crockpot is delicious and so easy - with just five ingredients! It was the perfect Christmas Eve dinner with so much else going on at the time the last thing I really wanted to worry about was cooking.  We paired this with mashed potatoes and Christmas green beans. Delish!

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes


  • 1 (2-1/2 lb.) boneless pork shoulder roast
  • 1 cup sweetened dried cranberries
  • 2 cups chicken broth
  • 3/4 cup cranberry juice cocktail, divided
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. cornstarch


Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker. Combine cranberries, broth, 1/2 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.
When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast. 6 servings
Calories: 330
Fat: 15 grams
Sodium: 140 mg

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