slow cooker cranberry pork


After the great success of my last slow cooker pork, I decided to try another pork dish. I came across this recipe on Pinterest and the cranberry sauce sounded like the perfect complement to the pork. The cloves and mustard give the sauce a depth of flavor that perfectly captures fall. After the pork is cooked, the remaining juices is cooked down and thickened with cornstarch which creates a rich sauce.

Crock Pot Cranberry Pork

via julie’s eats & treats


  • 3 lb pork loin
  • 1 (14 oz) can jelled cranberry sauce
  • 1/2 cup cranberry juice
  • 1/4 cup sugar // The original recipe called for 1/2 cup, but I didn’t want it to be overly sweet, so I reduced the amount. I didn’t miss the extra sugar.
  • 1 tsp mustard
  • 1/2 tsp ground cloves
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • salt & pepper


  1. Place roast in slow cooker. Season with salt & pepper.
  2. In a medium-sized bowl, mash cranberry sauce, cranberry juice, sugar, and seasonings until well mixed. Pour mixture over pork loin.
  3. Cover and cook on low for 6-8 hours.
  4. Remove pork loin from slow cooker and place on a platter. Cover with tin foil to keep warm.
  5. Measure 2 cup of liquid from the slow cooker using as much fat from the liquid as possible.
  6. Pour liquid into saucepan and bring to a boil over medium heat.
  7. In a small bowl, combine cornstarch and cold water to create a slurry. Stir slurry into saucepan. Cook and stir until thickened. Serve sauce over pork.

Leave a Reply