I keep trying out new slow cooker recipes lately, since I’ve been short on time, and I have to say that this is one of the best ones yet. The only cranberries I’ve ever eaten prior to this have been dried or the cursory bite of canned cranberry sauce that I eat once a year out of politeness. Using fresh cranberries in this meal added a tangy flavor that I never expected.
The recipe itself is incredibly simple, and I actually found it while looking for freezer slow cooker meals. I made this using fresh ingredients, but I will try out the freezer meal version sometime soon. A pork roast is flavored with brown sugar, cranberries, mustard, an onion and an orange (or in this case, two tangerines).
I still haven’t tried a fresh cranberry, but they were surprisingly flavorful after being slow cooked.
Everything gets piled into the slow cooker – mine is only a 4-qt so it was pretty full.
Cook on low for eight hours until everything is tender.
I shredded all the pork and removed any large chunks of fat that didn’t get trimmed off prior to cooking.
I served this dish over rice, and the rice I happened to have on hand was black rice. I also made a quick gravy out of the liquids in the crockpot and served that up as a sauce.
Shredded pork shoulder is also one of my favorite things to stuff into tacos, and if I’d had some tortillas on hand I would have tried that here as well. The cranberries really add some awesome flavor to this dish.
Slow Cooker Cranberry Pork
Slow Cooker Cranberry Pork is an easy and versatile main course with lots of amazing flavors.
- 3-4 lb pork roast (shoulder)
- 1 onion, finely diced
- 2 c. fresh or frozen cranberries
- Zest and juice of one orange
- 1/2 c. brown sugar
- 1 tbs mustard
- Add all ingredients to slow cooker. Cook on low for 8 hours.
- Pull out the pork roast and shred. Mix back into the slow cooker*.
- Serve over rice.
*Alternatively, you could drain the juices, thicken them slightly, and serve that as a sauce.
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