Easy recipes like this Crockpot Cranberry Pork Roast are nice for busy days when you just need to come home to a dinner that has already been cooked. This pork turns out tender and the sauce is delicious too!
We all have busy days where we really do not want to cook at all. This Crockpot Cranberry Pork Roast is a recipe for those kind of days. After a quick sear in a skillet, the pork and sauce are all ready to go in the slow cooker for 7 hours. After cooking the pork roast shreds apart nicely, and it’s combined with a wonderful tasting sauce.
- boneless pork loin roast
- canned whole berry cranberry sauce
- brown sugar
- yellow mustard
How to make Crockpot Cranberry Pork Roast:
The complete, printable recipe is at the end of this post.
Because you’ll have sauce on your plate, this crockpot cranberry pork roast is excellent served with mashed potatoes. We love it with steamed green beans or roasted brussels sprouts too. Enjoy!
The Best Pork Roast Recipes:
- Pancetta- Wrapped Pork Roast
- Apricot- Glazed Pork Roast
- Balsamic Brown Sugar Pork Roast
- Rosemary Pork Roast
- Sangria Roasted Pork
Crockpot Cranberry Pork Roast
- 3 pounds lean, boneless pork loin roast, trimmed of fat and cut in half crosswise
- One 16-ounce can whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 2 tablespoons cornstarch
- 2 tablespoons water
- Heat a large, nonstick skillet over medium-high heat. Spray with nonstick spray. Add the roast halves, browning on all sides. Place the roast halves in the insert of a slow cooker that has been sprayed with nonstick spray.
- In a medium bowl, mix the cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with the lid and cook on HIGH for 1 hour. Reduce to LOW and cook for 6 hours. Remove the roast from the crockpot, reserving the cranberry mixture in the crockpot. Set the roast aside, keeping it warm.
- In a large, microwave-safe bowl, whisk together the cornstarch and water until well mixed. Scoop the cranberry mixture into the large bowl and then whisk the cornstarch and cranberry mixture together. Place the bowl in the microwave and cook on HIGH for 2 minutes, or until thickened.
- Place the pork roast on a platter and use two forks to shred it apart. Top with the cranberry sauce and serve immediately.
- Serve with couscous - it's great with a little drizzle of the sauce.
- If you're preparing this meal as GLUTEN FREE, just make sure that the brands of cranberry sauce and mustard that are noted as being gluten free.
This looks delicious…..I will be trying this weekend.
Can I use pork tenderloin?
I’m thinking that pork tenderloin will cook more quickly than the 6 hours the recipe calls for…
Made this last week and it was WONDERFUL! Will definitely be making again. Thanks for the recipe!
I don’t have my Crockpot available to me right now, it’s in storage….. can I make this in my Dutc Oven in the oven? If so what temperature and how long do you think?
Hi Nick, I haven’t made this anywhere but my slow cooker. I suppose you could always roast the pork roast on its own and then make the sauce separately. Timing would depend on the size of your roast (use Google!)
I made this last week, and have been eating leftovers ever since! I used 2 pork shoulder steaks (fit my budget at the time) that totaled about 2.5 pounds. My daughter wanted rice with it. Yum! I have been eating left over mashed potatoes with the leftovers…yum! I will definitely be making it again! I didn’t brown it (didn’t have time), and cooked it for just over 9 hours on low the whole time while I was at work.
I made this for dinner tonight….yummm! It got a thumbs up all around. It is so easy and tasty. Thanks for sharing.
This looks so yummy! I am going to try it tomorrow night! Thanks for posting!
I am enjoying your recipes..I have a question… Can I use the jellied can of cranberrry sauce in this as I don’t care for whole berries?? Thanks.
I think that would work just fine.