Cranberry Pork Roast
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
8 to 9 hours on low or 4 to 4 1/2 hours on high
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 servings
Cranberry Pork Roast
![](https://eatgathergo.org/wp-content/uploads/2017/04/cran-pork-thumb.jpg)
The delicious sauce served with this slow-cooked pork roast may be simple, but there is nothing plain about it. Cranberry sauce lends a tangy liveliness to it.
Ingredients:
- 1 tablespoon vegetable oil
- 1 2 1/2- to 3-pound boneless pork shoulder roast
- 1 package (16 oz.) frozen mixed carrots, onions, potatoes and celery (or any package of frozen vegetables you have on hand)
- 1 can (14 oz.) whole berry cranberry sauce
- 3/4 cup bottled chili sauce or ketchup
- 1 tablespoon Worcestershire sauce
Directions:
- In large skillet, heat oil over medium-high heat.
- Add pork roast to skillet. Quickly cook until roast is browned on all sides, turning as necessary. (Meat will not be cooked through.)
- Place roast in 3 1/2- to 4-quart slow cooker.
- Pour frozen vegetables on top of meat.
- In small bowl, stir together cranberry sauce, chili sauce (or ketchup) and Worcestershire sauce.
- Pour cranberry mixture over meat and vegetables in slow cooker.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
- Transfer meat and vegetables from slow cooker to a serving platter. Cover meat and vegetables to keep warm.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
8 to 9 hours on low or 4 to 4 1/2 hours on high
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 servings
![](https://eatgathergo.org/wp-content/uploads/2016/11/Cranberry-Pork-Roast-Label.gif)
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Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).