Cranberry Orange Pork Roast (Slow Cooker)

Course Main Course

Cuisine American

Keyword cranberry-orange-pork-roast, easy-pork-roast-recipe

Prep Time 10

Cook Time 4

Stand time 10

Total Time 6 20

Servings servings

Calories 459kcal

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.