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Cranberry Pork Roast
Ingredients
4 medium potatoes, peeled and cut into 1” chunks
One 3-pound boneless centre-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
½ cup coarsely chopped dried apricots
½ cup sugar
1 teaspoon dry mustard
¼ teaspoon crushed red pepper
Details
Serves: 6
Method
Place the potatoes in a 3 ½-quart (or larger) slow cooker, and then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
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