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Looking for an easy and tasty meal? Try a slow cooker cranberry orange pork roast. This dish combines sweet and tangy flavors with tender meat for a delicious dinner that practically cooks itself.
You’ll love how simple it is to make. Just mix cranberry sauce, orange juice, and spices, pour it over the pork, and let your slow cooker do the work. In a few hours, you’ll have a mouthwatering roast perfect for a cozy family dinner or holiday gathering.
Exact Ingredients (+ Possible Substitutes)
For this tasty slow cooker pork roast, you’ll need:
- 3-4 pound pork loin roast
- 1 can (14 oz) whole berry cranberry sauce
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 cloves minced garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Don’t have cranberry sauce? Try raspberry or cherry preserves instead. No fresh oranges? Use bottled juice and dried zest.
For extra flavor, you can add:
- 1/4 cup honey
- 1/2 cup raisins
- 1 packet onion soup mix
Short on time? Use pork tenderloin – it cooks faster than a loin roast. Just cut the cooking time in half.
Want a crispy exterior? After slow cooking, broil the roast for 2-3 minutes. Keep a close eye on it to avoid burning.
You can make this dish your own by tweaking the seasonings. Try adding rosemary or sage for an herby twist. Or spice it up with some red pepper flakes.
Instructions
Start by spraying your slow cooker with cooking spray. This helps prevent sticking.
Season the pork roast with salt and pepper on all sides.
In a skillet, melt some butter over medium-high heat. Brown the pork roast for 4-6 minutes, turning to cook each side.
Place the browned roast in the center of your slow cooker.
Mix cranberry sauce, orange juice, orange zest, and teriyaki sauce in a bowl. Pour this mixture over the pork.
Sprinkle dry onion soup mix on top of the roast.
Cover the slow cooker and set it to cook on low for 4-5 hours. The pork should be tender when done.
Once cooked, remove the pork from the slow cooker. Keep it warm by covering it with foil.
You can make gravy from the liquid left in the slow cooker. Just whisk in a mix of cornstarch and water, then heat until thickened.
Slice the pork and serve it with the cranberry-orange gravy. It goes great with mashed potatoes!
Tips, Tricks & Storing
For the best results, trim excess fat from your pork roast before cooking. This will help reduce grease in the final dish.
Brown the pork on all sides in a skillet before placing it in the slow cooker. This step adds extra flavor to your meal.
Mix the cranberry sauce, orange juice, and spices in a bowl before pouring over the pork. This ensures the flavors are evenly distributed.
Use a meat thermometer to check when your pork is done. The internal temperature should reach 145°F for safe eating.
If you like crispy bacon, place the cooked pork under the broiler for 2-3 minutes after slow cooking. Keep a close eye on it to avoid burning.
Store leftover pork in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
To reheat, thaw in the fridge overnight if frozen. Then, warm in the microwave or oven until heated through.
Try using the leftover pork in sandwiches or salads for quick and tasty meals later in the week.