Cranberries and Dijon mustard pair beautifully with the mild flavor of pork, and the crockpot does most of the work for you. Canned cranberry sauce is used, so you should have no problem making it year-round. However, feel free to use your own homemade cranberry sauce, if you wish. I prefer the whole-berry sauce, but you may substitute the smooth jelly. You might also like to try this with a whole, bone-in pork shoulder, but make sure your crockpot is large enough. Check out the Notes below before you begin.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 6 to 8 servings
Ingredients:
- 1 Tablespoon butter, vegetable oil, or olive oil
- 1 (4 to 6-pounds) boneless pork roast, trimmed of excess fat
- 1 can (14 ounces) whole-berry cranberry sauce (about 1-1/2 cups)
- 1 packet (1.3 ounces) dry onion soup mix
- 2 Tablespoons good-quality balsamic vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground chipotle chile pepper powder (see Notes)
Preparation:
Heat a large, heavy skillet over medium-high heat until hot. Add butter or oil and swirl to coat the bottom of the pan. Season pork roast with salt and freshly ground black pepper. Sear the pork roast on all sides until deep golden to form a nice crust. Place pork roast in crockpot.
Remove skillet from heat and add whole-berry cranberry sauce, dry onion soup mix, balsamic vinegar, Dijon mustard, Worcestershire sauce, allspice, sage, thyme, and ground chipotle chile pepper. Whisk until well-combined.
Pour the cranberry sauce mixture evenly over the pork roast in the crockpot. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours. (Crockpot temperatures vary by manufacturer.) The center of the roast should reach at least 165 with a meat thermometer.
Remove roast from crockpot. Tent with foil and let rest for 15 minutes before cutting. Serve with the sauce (see Notes) from the crockpot.
Yield: 6 to 8 servings
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Notes:
• Jellied cranberry sauce or your own homemade cranberry sauce may be substituted for whole-berry.
• Bone-in pork shoulder roast may be substituted for the boneless roast.
• Be sure to use ground allspice berries, not the spice mix.
• Ground chipotle chile pepper is now widely available in the spice aisle of most supermarkets. If you do not have access to ground chipotle chile pepper powder, use a generous amount of freshly ground black pepper.
• To thicken gravy, pour pot juices into a saucepan. Whisk in 2 to 3 Tablespoons all-purpose flour, and stir constantly over medium heat until thickened. Plan on 1 Tablespoon of flour per cup of liquid.
• Cranberry and Grand Marnier Glazed Pork Tenderloin Recipe
• Raspberry Jerk Pork Recipe
• Crockpot Pork & Mushroom Marengo Recipe
• Garlic Ginger Pork Roast Recipe
• Apple Cider Pork Loin Recipe
• Maple Syrup and Apple Cider Brine for Pork Recipe
• Nut Crusted Pork Tenderloin Recipe
• Pepper Jelly Pork Roast
• Pork Shoulder Roast with Apple Stuffing Recipe
• Pulled Pork Shoulder Recipe
Remove skillet from heat and add whole-berry cranberry sauce, dry onion soup mix, balsamic vinegar, Dijon mustard, Worcestershire sauce, allspice, sage, thyme, and ground chipotle chile pepper. Whisk until well-combined.
Pour the cranberry sauce mixture evenly over the pork roast in the crockpot. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours. (Crockpot temperatures vary by manufacturer.) The center of the roast should reach at least 165 with a meat thermometer.
Remove roast from crockpot. Tent with foil and let rest for 15 minutes before cutting. Serve with the sauce (see Notes) from the crockpot.
Yield: 6 to 8 servings
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Notes:
• Jellied cranberry sauce or your own homemade cranberry sauce may be substituted for whole-berry.
• Bone-in pork shoulder roast may be substituted for the boneless roast.
• Be sure to use ground allspice berries, not the spice mix.
• Ground chipotle chile pepper is now widely available in the spice aisle of most supermarkets. If you do not have access to ground chipotle chile pepper powder, use a generous amount of freshly ground black pepper.
• To thicken gravy, pour pot juices into a saucepan. Whisk in 2 to 3 Tablespoons all-purpose flour, and stir constantly over medium heat until thickened. Plan on 1 Tablespoon of flour per cup of liquid.
Suggested Related Recipes
• Cranberry Pepper Pork Loin Roast Recipe• Cranberry and Grand Marnier Glazed Pork Tenderloin Recipe
• Raspberry Jerk Pork Recipe
• Crockpot Pork & Mushroom Marengo Recipe
• Garlic Ginger Pork Roast Recipe
• Apple Cider Pork Loin Recipe
• Maple Syrup and Apple Cider Brine for Pork Recipe
• Nut Crusted Pork Tenderloin Recipe
• Pepper Jelly Pork Roast
• Pork Shoulder Roast with Apple Stuffing Recipe
• Pulled Pork Shoulder Recipe
