Crockpot Cranberry Pork Roast

Today’s cranberry recipes features BOTH dried cranberries and fresh cranberries! Bonus points for that. Did you know that you can freeze fresh cranberries? I didn’t know that until this year. In fact, on the bag of cranberries that I picked up the other day, it said “Buy two bags, freeze one” It says on the bag to just throw the bag into the freezer as it is. I’ve been doing this because we both love the flavor of cranberries and I’d love to have them in the house even when they’re out of season.

I wanted to feature at least one savory cranberry dish this week. This recipe couldn’t have been any easier. I always say that I love the no-fuss crockpot meals. This one is definitely no fuss. Just throw everything in the crockpot, turn it on low and forget about it until you walk in the door from work to a wondering smelling pork roast.

Hubby and I both really enjoyed this pork. The meat itself was very tender and fell apart as we filled up our plates. The cranberries provided a sweet and tart flavor combination that was unique. Don’t worry, it wasn’t overly sweet at all. We agreed that we will definitely be making this again. It did make quite a bit of meat, so we froze half of it for a quick meal in the future when we don’t have time to cook.

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Cranberry Pork Roast

Ingredients:

1 (2.5-3 lb) pork loin roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard - I didn't have any so I used a bit of prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup golden raisins - I didn't have any so I used dried cranberries
1 clove garlic, chopped - I used 3
1/3 cup cranberry juice
1/2 small lemon, thinly sliced

Directions:

Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.

Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.

Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.

Check out my week of Cranberries here.

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8 Responses to “Crockpot Chicken Tacos”

  1. #
    1
    Lee — August 5, 2009 at 1:03 pm

    Thanks for posting the taco seasoning recipe. My husband and I make tacos all the time and were always buying those silly packets. Turns out we have all of the spices we need in our cupboard already! Looking forward to trying it!

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    2
    Libby Murphy — August 5, 2009 at 2:40 pm

    Great idea. I tend to use the slow cooker more in cooler months, don’t know why, but I think I’ll try this – sure looks good.
    Happy Twirls

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    3
    Jen — August 5, 2009 at 2:44 pm

    A lot of people say that Libby, but I would argue that it’s even better in the summer because it doesn’t heat up your kitchen to cook dinner. We use ours about once a week.

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    4
    Ingrid — August 5, 2009 at 5:11 pm

    Oh, man! That does look fantastic! I’m gonna give it a try as you were spot on with the 40clove garlic crockpot recipe!
    ~ingrid

  5. #
    5
    Ingrid — August 5, 2009 at 5:12 pm

    Oops, congrats & good luck to your hubby!
    ~ingrid

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    6
    Ellie — August 5, 2009 at 6:31 pm

    Yum – everything is better when you make it yourself – even taco seasoning!

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    7
    nutmegnanny — August 5, 2009 at 8:07 pm

    I love crockpot cooking!

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    8
    Jigginjessica — August 6, 2009 at 1:27 am

    This sounds really great! I am going to be using my crock pot a lot more as I get deeper into nursing school.

    Also, did you get your new lens? That first picture is really great 🙂

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