Nothing beats coming home to a perfectly cooked Slow Cooker Cranberry Pork Roast dinner. It is moist, flavorful, and fall-apart tender.
Assorted pork chops are on sale this week at $2.19 a pound. That is a great price and I could not pass it up, especially when I saw a juicy chunk of pork shoulder roast included in the package. Finally, I have an excuse to pull out that slow cooker that has been pushed into the dark recesses of the corner cabinet. Now that it is out, rest assured I will once again put it to good use.
Tender, Moist, and Flavorful Pot Roast
A pork roast is one of the hardest thing to cook. Unlike beef, it is recommended that pork be cooked through to a temperature of between 165°F to 170°F and this is not always easy to achieve even when a thermometer is used. I have the tendency to over cook it resulting in hard and dry meat. That is why I much prefer to do a pot roast instead. That way, I know I will get a tender, moist, and flavorful chunk of meat. The other option is to cook it in a slow cooker.
Pork goes well with sweet and tart fruits. I decided to pair it with dried cranberries this time and I am so glad I did. The rich and flavorful sauce is slightly tangy and reminds me of Tu Kar Chor or stewed pig trotters in black vinegar, something I have not eaten since the birth of my boys. Ro-Ri San thinks this Slow Cooker Cranberry Pork Roast is the best pork roast I have made so far. I think so too. 😀
Similar Tools Used in Making This Slow Cooker Cranberry Pork Roast
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• Crock-Pot Smart-Pot 6-Quart Slow Cooker, Brushed Stainless Steel
• Pyrex Prepware 1-Cup Measuring Cup
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
Nothing beats coming home to a perfectly cooked Slow Cooker Cranberry Pork Roast dinner. It is moist, flavorful, and fall-apart tender.
- 3½ lbs pork shoulder roast (1.6 kg)
- 3 tbsp vegetable oil
- 2 onions (peeled and sliced)
- 1 tsp dried rosemary
- 1½ cups water (360ml)
- 1 cup dried cranberries (140g)
- 1 cinnamon stick
- 1 tbsp dark soy sauce
- 2 tbsp sugar
- 2 tsp salt
- 1 tbsp corn starch + ¼ cup (60ml) water
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Lightly sprinkle salt and pepper over pork roast. Set aside.
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In a large pan, heat 2 tablespoons vegetable oil. Fry onions for about 2 minutes. Add dried rosemary and fry for another minute. Transfer to slow cooker insert.
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Add the remaining tablespoon of vegetable oil to the pan. Brown pork roast on all sides. Transfer to slow cooker insert.
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Pour water into pan. Add dried cranberries, cinnamon stick, dark soy sauce, sugar, and salt. Bring it to a boil and allow sugar to dissolve. Turn off heat and pour sauce over pork roast in the slow cooker.
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Cover and cook on high for 6 hours. After 4 hours, turn the pork roast. Pour cornstarch mixture into the slow cooker and continue to let it cook for another 2 hours.
Serving Suggestion
I served this with rice but mashed potatoes or slices of crusty bread to soak up the sauce would also be delicious.
Enjoy…..and have a wonderful day! 😎
Aban says
January 23, 2013 at 2:04 amThis looks absolutely delicious Biren.I love to cook pork -it is so versatile!Thanks for the recipe.
Biren says
January 28, 2013 at 8:14 amYou are most welcomed, Aban! Thanks for visiting!
denise @ singapore shiok says
January 23, 2013 at 2:45 amThat looks marvellous! So beautifully caramelised, juicy and hearty. I can imagine your family seated around the table, tucking in appreciatively as it snows outside 🙂
Biren says
January 28, 2013 at 8:15 amWe really enjoyed this dish. We ate it with rice and it was so good. 🙂
Ramona says
January 23, 2013 at 8:06 amWow, this looks amazing. You are exactly right with the pairing of cranberries… YUM!!
Biren says
January 28, 2013 at 8:17 amThanks Ramona! I was really happy with the results. 🙂
Nicole (MyLoveForCooking) says
January 23, 2013 at 8:09 amHi Biren!
What a very beautiful roast! I love Pork and cranberries…..I will have to give this a whirl. 🙂
Biren says
January 28, 2013 at 8:17 amThanks for visiting, Nicole! 🙂
mjskit says
January 23, 2013 at 9:32 amWhat a beautiful pork pot roast! I usually think of cranberries with chicken and turkey, not pork. Well, you have expanded my thinking about that. Your roast looks absolutely delicious and with the slow cooking in the cranberries, I bet it is delicious!
Biren says
January 28, 2013 at 8:19 amI think we all agree that cranberry is wonderful with turkey. Gotta have that cranberry relish for Thanksgiving. 🙂 It does however pair surprisingly well with pork too. I hope you will give it a try. 🙂
Ann@Anncoo Journal says
January 23, 2013 at 9:46 amWOW! This pork roast looks wonderfully delicious. Will definitely love to this for my family one day 🙂
Biren says
January 28, 2013 at 8:21 amThanks Ann! It really does remind me a little of tu kar chor or chee kiok cho. 🙂
PolaM says
January 23, 2013 at 10:10 amYou make me want to buy a slow cooker! This pork roast looks delicious!
Biren says
January 28, 2013 at 8:22 amA slow cooker can be pretty handy for those who are working outside the home. Put in the ingredients, plug it on, and you will have a wonderful dish waiting for you when you get home from work. 🙂
wok wiht ray says
January 23, 2013 at 11:23 pmSix hours cooking time must make this pork roast very tender and very flavorful. Slow cooking really makes a big difference.
Biren says
January 28, 2013 at 8:23 amYes, the meat was very tender and the best part is that there is hardly any fuss involved. The slow cooker just does it all. 🙂
katie says
January 24, 2013 at 9:53 pmLooks delicious and easy to cook!
Good for this coming festive season.
Will let you know the feed back.
Biren says
January 28, 2013 at 8:24 amThanks for visiting, Katie! Have a wonderful celebration! 🙂
Judy says
May 7, 2013 at 11:23 amThis looks wonderful. I just got a recipe for Pork roase w/ rhubarb. I’m going to add it along with the cranberries. YUmmmy
Biren says
May 8, 2013 at 4:53 pmThanks Judy! I have never tried pork roast with rhubarb. Will keep that in mind the next time I make this. 🙂
Chris says
November 4, 2016 at 8:02 pmThis look delicious. Would a pork butt roast work for this recipe? Would I need to trim the fat cap off?
Linda says
November 16, 2016 at 8:44 amThe good thing about using a slow cooker is that you can use more or less any cut of meat. I would trim some of the fat off the pork butt roast.