Easy Crock Pot Pork Roast With Cranberries Recipes

Steps:

• Place pork roast in 3 1/2 to 4-quart slow cooker.
• In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.
• Cover; cook on low setting for 7 to 9 hours.
• To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
• In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Steps:

• Put the pork roast into the crock of your slow cooker. Pour wine over the roast; add the cranberries and garlic. Season everything with salt and pepper.
• Cook on Low 6 to 8 hours.

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Sprinkle the sliced onions into a 4-quart crockpot.
• Pace the roast on top of the onions.
• In a bowl combine cranberries, broth and 1/4 cup the cranberry juice in a small bowl pour over the roast cover, and cook for 7-9 hours when done, place roast on platter.
• Cover with foil to keep warm.
• Pour the juices from crock pot into a medium-size saucepan.
• Combine remaining 1/4 cup cranberry juice cocktail with the 2 tbsp of cornstarch in a small bowl; mix well add to the juices in the saucepan; cook and stir until thickened and bubbly (about 3 minutes).
• Serve the sauce with pork roast.
• **NOTE** if desired, the sauce can easily be doubled.

Steps:

• Combine the allspice, salt and pepper. Rub over the surface of the roast. Place roast in slow cooker.
• Blend mustard, honey, orange zest, and onion flakes. Pour over the roast. Sprinkle cranberries on top.
• Cook for 4 to 6 hours on low or 2 to 3 hours on high. Pork should be fork tender but not falling apart.
• Remove pork and allow to rest for 5 to 7 minutes.
• Skim fat from the top of the sauce.
• Slice meat and serve with sauce on top or allow diners to ladle on themselves.

Steps:

• Trim excess fat from roast. Sprinkle with salt and pepper. Place in slow cooker.
• In a small bowl, combine cranberries, honey, orange juice & rind, and spices; pour over roast.
• Place whole, peeled sweet potatoes on top of roast.
• Cover and cook on LOW 8 hours.
• Remove sweet potatoes and roast from cooker.
• Strain juices.
• Melt butter in skillet, add flour, stir to combine and cook on medium heat to warm. Slowly whisk in strained juices. Cook over medium heat until thickened to gravy.
• Whip sweet potatoes, adding butter and orange juice for moisture. Bake or broil until hot. Serve with roast.

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Steps:

• Put the roast in slow cooker.
• Mix in a bowl, cranberry sauce, port, and sugar.
• Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
• Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F.
• Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
• Bring to a boil.
• In a cup dissolve cornstarch in cold water.
• Stir into saucepan.
• Cook, stirring until thickened.
• Slice roast and serve over rice with sauce on top.

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.