Crockpot Cranberry Pork Roast

Sweet-tart cranberry and savory pork are a natural match, and this slow-cooker roast leans all the way in. A whole-berry cranberry sauce blended with mustard and brown sugar bathes the pork roast as it cooks, basting it into something glossy and deeply flavored.

Don’t skip the sear. Browning the roast on all sides before it goes in the crock builds a savory crust and richer color the slow cooker alone can’t deliver. From there it’s hands-off until the meat is tender enough to slice or shred.

The finishing touch is the sauce. Once the roast rests, a quick cornstarch slurry whisked into the pot juices turns thin braising liquid into a thick, spoonable cranberry sauce to pour right back over the meat.

Pro Tips

• Brown the roast well first; that crust is where a lot of the savory depth comes from.
• Let the roast rest under foil before slicing so the juices settle instead of running out.
• Whisk the cornstarch with cold water before adding it so the sauce thickens smooth, not lumpy.

Variations

• Use pork tenderloin for a quicker cook, or pork shoulder for fall-apart shredding.
• Add a splash of orange juice or some zest to brighten the cranberry sauce.
• Stir a pinch of cinnamon or cloves into the sauce for a holiday-spiced version.