Slow Cooker Cranberry Pork Roast
Nothing beats coming home to a perfectly cooked Slow Cooker Cranberry Pork Roast dinner. It is moist, flavorful, and fall-apart tender.
Ingredients
- 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
Instructions
- Lightly sprinkle salt and pepper over pork roast. Set aside.
- 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.
- Add the remaining tablespoon of vegetable oil to the pan. Brown pork roast on all sides. Transfer to slow cooker insert.
- 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.
- 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.
Tried this recipe?Mention @RotiNRice or tag #RotiNRice