This slow cooker Cranberry Orange Pork Roast will make a stellar addition to your family favorite entrées. The combination of cranberry and orange marry beautifully with the pork roast resulting in an impressive and delicious main dish.
Easy Cranberry Orange Pork Roast Recipe
How do you make slow cooker pork roast? This recipe begins by seasoning the pork on all sides, then searing it in butter in a hot skillet on the stovetop. Center it in slow cooker, then make the sauce. Next, in a medium bowl, whisk together the ingredients for the sauce and pouring it evenly on top. Cover and cook on low for for 4-6 hours or until a thermometer inserted into the thickest portions registers 165°F. The sauce made in the slow cooker is thickened at the end of cooking to ladle over the roast for serving.
- Pork Roast – This is a larger cut when compared to pork tenderloin. The fat cap will render while cooking keeping the roast nice and juicy.
- Cranberries – Whole berry cranberry sauce plus frozen cranberries to fortify the sauce at the end of cooking.
- Orange – Both fresh orange juice and orange zest give this roast a pop of citrus flavor.
- Searing the Pork – Searing the pork on all sides prior to adding it to the slow cooker will give it a depth of flavor.
- Seasonings – This recipe utilizes garlic salt, black pepper, crushed red pepper flakes and one packet of golden onion soup mix.
- Teriyaki Sauce – A splash of teriyaki balances the flavor of the sauce. You could use soy sauce, in a pinch.
- Dijon Mustard – The perfect addition to pork it gives just the right amount of kick to the taste.
- Cornstarch – A cornstarch slurry is used to thicken the sauce. You can repeat the process until your desired consistency is reached.
How to Make the Best Cranberry Orange Pork Roast Recipe
- Ingredients you’ll need to make homemade Cranberry Orange Pork Roast: A 2-3 pound pork roast, one can whole berry cranberry sauce, frozen cranberries, fresh orange zest (from one orange reserve juice) one packet golden onion dry soup mix, salt and black pepper, butter, cornstarch and Dijon mustard.
- Kitchen tools you’ll need: A large slow cooker, a Dutch oven or large skillet, measuring cups and spoons, tongs for turning the roast and a whisk and small bowl to mix together the cornstarch with the orange juice to make the sauce.
- Due to the natural shape of pork loin an oval slow cooker works best. However, you can make this pork roast in any shape crockpot as long as it fits.
- Is it really necessary to sear the pork roast first? It adds a depth of flavor to the end result and I highly recommend taking the little amount of time to do so.
- The cooking time will need to be adjusted depending on how your appliance performs and the size of the roast. In this instance, a cooking thermometer is your best friend and will take the guessing out of the equation.
- The thickness of the cooking juices and cranberry sauce can also be adjusted to your liking at the end of cooking. The amount of thickening that you’ll need can depend upon the amount of juice left in the slow cooker after cooking. You can repeat the process of adding cornstarch 1 tablespoon at a time until the texture suits your fancy.
- I like to add frozen whole cranberries to the sauce to add a bright color and texture. This is optional, you can skip this step, if your prefer.
- Store roasted Cranberry Orange Pork Roast chilled in the refrigerator for up to 3 days. Reheat gently in a 350°f oven covered with foil just until heated through. Slices work best and won’t dry out as they will reheat in less time than trying to reheat an entire roast.
- You can also reheat gently in the microwave in single serving portions. This pork roast makes a delicious sandwich layered on Artisan White Bread or stuffed into Honey Yeast Rolls.
More Easy Pork Recipes to Make
- Chili Ribbed Pork Loin Roast is roasted alongside seasoned vegetables for a one dish meal.
- Bacon Wrapped Pork Loin is stuffed with a cheesy spinach filling.
- Pork Tips Stroganoff served over mashed potatoes, noodles or rice is a winner.
- Pulled Pork Barbecue is done Eastern Carolina style.
- Baked Parmesan Crusted Pork Chops are a fan favorite.
- Bourbon Spice Rubbed Pork Tenderloin is perfection served over dirty rice.
- Asian BBQ Pork Kabobs from Hey Grill Hey.
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Helpful Kitchen Items:
Cranberry Orange Pork Roast (Slow Cooker)
- 1 3-4 lb pork roast
- 1/2 tsp each garlic salt and black pepper
- 3 Tbsp salted butter
- 1 1.3 oz package dry golden onion soup mix
- 1 14 oz can whole berry cranberry sauce
- 3 Tbsp teriyaki sauce
- 1 Tbsp orange zest (Reserve juice to mix with cornstarch)
- 1/2 tsp crushed red pepper flakes
- 1 Tbsp Dijon or spicy brown mustard
- 2 Tbsp cornstarch mixed with enough orange juice or cold water to dissolve plus additional as needed
- 1 cup frozen cranberries, thawed and drained optional
- rosemary sprigs for garnishing
- Spray the crock of a 6 quart slow cooker with cooking spray. Season pork roast on all sides with salt and pepper.
- Melt butter in a large skillet over medium high heat. Brown pork roast on all sides for 4-6 minutes. Center in slow cooker. Sprinkle with dry soup mix.
- Mix together cranberry sauce, teriyaki, orange zest and crushed red pepper flakes. Spread over roast.
- Cover and cook on low for 4-6 hours or until a thermometer inserted into the center reads 165°F. Remove to a platter to rest.
- Turn slow cooker to high, whisk Dijon into sauce. Dissolve 2 tablespoons cornstarch in just enough orange juice OR cold water to dissolve. Mix into the sauce to thicken, repeating until desired thickness is reached. Add thawed cranberries and simmer in sauce for a few minutes until tender, stirring to coat with sauce.
- Slice pork roast and serve drizzled with sauce. Garnished with orange slices, cranberries and rosemary.