Crockpot Cranberry Pork Roast

This post may contain affiliate links.

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!

Crockpot Cranberry Pork Roast

Crockpot Cranberry Pork Roast

Yield: 12 servings (Serving size: 3 ounces pork, 1/4 cup sauce)

Prep Time: 25 minutes

Cook Time: 7 hours

  • 3 pound lean, boneless pork loin roast, trimmed of fat and cut in half crosswise
  • 16 ounces canned whole berry cranberry sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon yellow mustard
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Heat large, nonstick skillet over medium-high heat. Spray with nonstick spray. Add roast halves, browning on all sides. Place roast halves in the insert of a slow cooker that has been sprayed with nonstick spray.
  2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; cook on HIGH for 1 hour. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.
  3. In a large bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.
  4. Place pork roast on platter and use two forks to shred it apart. Top with 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.
  • Nutritional Information per serving (serving size: 3 ounces pork, 1/4 cup sauce):  Calories 241, Fat 8.2g, Saturated Fat 3g, Fiber .6g, Protein 24.4g, Cholesterol 63mg, Carbohydrates 16.4g
  • Weight Watchers POINTS:  SmartPoints: 6, PointsPlus: 6, Old Points Program 5
SOURCE: (Adapted slightly from In Good Time)
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Nick wrote:

    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?

    • Lori Lange wrote:

      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!)

  • Diane wrote:

    I made this today, however, I added the 2 tbsp. of water and cornstarch to the crock pot. Will it be okay?

    • Lori Lange wrote:

      how did it turn out?

  • Jenna wrote:

    Have you ever frozen leftovers from this recipe and did they freeze/thaw well? Thanks.

  • Marisa McKeown wrote:

    Do you think you can use a beef roast of somesort and will still taste as great?! I have beef roats that I’m looking to try something new with. What do you think???

    • Lori Lange wrote:


  • Tricia wrote:

    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.

  • Phyllis Bowden wrote:

    I am preparing this for New Year’s day. I got a much later start than I planned. I will need to cook on high the whole time to speed up the process so my serving time will be earlier. How long do you think my cook time would need to be on high? My roast is 2.91 pounds. Thank you.

    • Lori Lange wrote:

      Hi Phyllis- I’m afraid I have no idea. For roasts, it’s always best to cook low and slow for the most tender meat. I hope it turns out okay for you!

  • Sarah wrote:

    I made this for dinner tonight….yummm! It got a thumbs up all around. It is so easy and tasty. Thanks for sharing.

  • Mandy wrote:

    This looks so yummy! I am going to try it tomorrow night! Thanks for posting!

  • Winnie Dolderer wrote:

    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.

    • Lori Lange wrote:

      I think that would work just fine.

  • SunnyJen wrote:

    It looks like there are onions in the picture, but they are not listed in the ingredients…?

    • Lori Lange wrote:

      Hmmm, there are no onions in the recipe unless I decided to throw one in when I made this one for the picture- I don’t recall! If you’d like to add an onion, I’m sure it would be a nice addition.

  • Jenn wrote:

    I don’t think this is ugly at all…in fact, I think it looks gorgeous. I do something similar with chicken, and we call it Ruby Chicken. Pretty name + healthy dinner = beautiful in my book!