Slow-Cooker Cranberry Pork Roast

  • Yield: 4 to 6 servings


1 boneless rolled pork roast (2 1/2 to 3 pounds)
1 (16-ounce) can jellied cranberry sauce
1/2cup sugar
1/2cup cranberry juice
1teaspoon dry mustard
1/4teaspoon ground cloves
2tablespoons cornstarch
2tablespoons cold water
1/2teaspoon salt


  1. Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Gravy is delicious over mashed potatoes.

Recipe courtesy of the Wisconsin State Cranberry Growers Association

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