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This is a such a yummy way to do a pork roast in the slow cooker. And such an easy freezer meal.
Here is a picture of the final product all lined up, labeled and ready to go in freezer!
This is a picture of the roast I made right away. You just dump the pork roast in the slow cooker and the cranberry sauce on top. That is it!
For the freezer bags you do the same thing, dump it all in and seal it up! This is a really yummy meal that freezes well.
Here is the recipe I modified. I went the fresh cranberries route and made some other changes:
Cranberry Pork Roast
Ingredients
- 1 (2.5-3 lb) pork loin roast
- 1 teaspoon ground ginger
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons arrowroot powder
- 2 (16-ounce) can whole berry cranberry sauce or two bags of fresh cranberries with a pinch of sugar
- 1/2 cup raisins
- 3 clove garlic, chopped
- Lemon juice to taste
This looks fantastic but I can't find the recipe anywhere?
Looked on your site & onceamonthmom.com
If you could let me know would be great as I'd like to introduced my hubby to pork again since he has been off it for a while now.
Thanks, Alisha
@anonymous…I just updated the link so it is more direct, and easier to find. Thanks!
I work over eight hours a day. Is it possible to cook on low for 8 hours and get the same results from the high cooking for 4 hours?
Most of the time yes, but with pork and chicken tend to be shorter cooking time. I would test it on the weekend and see what you can get away with. All slow cookers are different and have different cook times.
When you made this did you just put two cans of cranberry sauce in the slow cooker along with the pork roast?
I updated the post for you, so it is more clear. So sorry for the confusion. I get my recipes mixed up in my head sometimes when I am trying to bust through my comments!
I made this earlier this week and it was awesome. My pork roast was from a pastured pig so it was really fatty, so there was a lot of “gravy” left in the crock. I served it with goat cheese half-fauxtatoes (1/2 potatoes and 1/2 cauliflower mashed) and it was a HUGE hit. The cranberry gravy was so good with the goat cheese, we were licking our plates! Can’t wait for the e-cookbook!
OMG, that sounds amazing!!
I made this with a can of dark sweet cherries that I had on hand and used one Tablespoon of lemon juice and 1 T of cornstarch instead of arrowroot powder. (I only made one roast and made it right away. I didn’t freeze it) I cooked it on High for just over 4 hours and it was delicious. We all enjoyed it. I would probably like it even better if I cooked it in the oven after browning the roast first. But I will make this again and it couldn’t have been any simpler. Thank you for sharing. Ordering the Ecookbook today!
This looks really good. Just wondering whether this receipe is suppose to be divided into 2 freezer bags or is it just for 1? Thanks.
Two bags.
Gearing up to make a bunch of freezer meals this weekend and Im wondering if you thaw this before putting it in the slower cooker, or cook it from frozen? It sounds wonderful, and I’ll keep it in mind when pork roast goes on sale!
The official USDA recommendation is to thaw before cooking, but I never do that. I always dump it in frozen.
What is arrowfoot powder?
It’s a healthy and natural thickening agent to use instead of white flour or corn starch. You can get it at any natural foods store or online.
I have dried cranberries. How can I make that work?
oooh, that is a good question! I have never tried that before, I guess it wouldn’t hurt to try. Let me know if you do! Cranberries are in season right now, so they are a good price. You could stock up and freeze them to use through the year.
Wanting to make this for dinner, but still need to head to the store so I won’t have time to put it in the crock pot. Think I could do it in the oven? If so what temp and how long?
I am not sure! But I bet you could, I would do about an hour at 350 degrees, and do the sauce seperatly in a sauce pan. If you try it let me know!