Food

Cranberry Pork Roast

If you are interested in more slow cooker freezer recipes check out my cookbook From Your Freezer To Your Family, Slow Cooker Freezer Recipes.

This is a such a yummy way to do a pork roast in the slow cooker. And such an easy freezer meal.

Cranberry Pork Roast Recipe

Ingredients

  • 1 (2.5-3 lb) pork loin roast
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons arrowroot powder
  • 2 (16-ounce) can whole berry cranberry sauce or two bags of fresh cranberries with a pinch of sugar
  • 1/2 cup raisins
  • 3 clove garlic, chopped
  • Lemon juice to taste

Here is a picture of the final product all lined up, labeled and ready to go in freezer!

Cranberry Pork Roast 1

 

This is a picture of the roast I made right away. You just dump the pork roast in the slow cooker and the cranberry sauce on top. That is it!

Cranberry Pork Roast

For the freezer bags you do the same thing, dump it all in and seal it up! This is a really yummy meal that freezes well.

Cranberry Pork Roast

Here is the recipe I modified. I went the fresh cranberries route and made some other changes.

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  • Anonymous
    January 17, 2012 at 10:04 AM

    This looks fantastic but I can't find the recipe anywhere?
    Looked on your site & onceamonthmom.com

    If you could let me know would be great as I'd like to introduced my hubby to pork again since he has been off it for a while now.
    Thanks, Alisha

  • Stephanie
    January 17, 2012 at 2:09 PM

    @anonymous…I just updated the link so it is more direct, and easier to find. Thanks!

  • Chris
    March 26, 2012 at 3:59 AM

    I work over eight hours a day. Is it possible to cook on low for 8 hours and get the same results from the high cooking for 4 hours?

    • Stephanie
      March 26, 2012 at 10:59 AM

      Most of the time yes, but with pork and chicken tend to be shorter cooking time. I would test it on the weekend and see what you can get away with. All slow cookers are different and have different cook times.

  • Jennifer
    April 9, 2012 at 3:32 PM

    When you made this did you just put two cans of cranberry sauce in the slow cooker along with the pork roast?

    • Stephanie
      April 9, 2012 at 3:41 PM

      I updated the post for you, so it is more clear. So sorry for the confusion. I get my recipes mixed up in my head sometimes when I am trying to bust through my comments!

  • Mishelle
    April 20, 2012 at 12:21 AM

    I made this earlier this week and it was awesome. My pork roast was from a pastured pig so it was really fatty, so there was a lot of “gravy” left in the crock. I served it with goat cheese half-fauxtatoes (1/2 potatoes and 1/2 cauliflower mashed) and it was a HUGE hit. The cranberry gravy was so good with the goat cheese, we were licking our plates! Can’t wait for the e-cookbook!

    • Stephanie
      April 20, 2012 at 12:45 AM

      OMG, that sounds amazing!!

  • Leigh-Anne
    April 30, 2012 at 5:14 PM

    I made this with a can of dark sweet cherries that I had on hand and used one Tablespoon of lemon juice and 1 T of cornstarch instead of arrowroot powder. (I only made one roast and made it right away. I didn’t freeze it) I cooked it on High for just over 4 hours and it was delicious. We all enjoyed it. I would probably like it even better if I cooked it in the oven after browning the roast first. But I will make this again and it couldn’t have been any simpler. Thank you for sharing. Ordering the Ecookbook today!

  • Wendy
    August 19, 2012 at 7:40 PM

    This looks really good. Just wondering whether this receipe is suppose to be divided into 2 freezer bags or is it just for 1? Thanks.

    • Stephanie
      August 20, 2012 at 3:29 AM

      Two bags. 🙂

      • Danette
        November 11, 2013 at 1:42 AM

        Ok so I am confused, i have one roast, so do i cut it up in half to put it in two bags? Sorry;. The rest of the ingredients is for two different freezer meals?

        • Stephanie
          November 11, 2013 at 5:18 PM

          If you just have one roast, put it in one bag. Then bag up the other bag, with no roast, and you can just get another roast later and throw it in the freezer seperate and then pull out the bag and roast at the same time and dump them the slow cooker together, totally frozen. Make sense?

  • Kristen
    September 1, 2012 at 11:23 AM

    Gearing up to make a bunch of freezer meals this weekend and Im wondering if you thaw this before putting it in the slower cooker, or cook it from frozen? It sounds wonderful, and I’ll keep it in mind when pork roast goes on sale!

    • Stephanie
      September 2, 2012 at 5:30 PM

      The official USDA recommendation is to thaw before cooking, but I never do that. I always dump it in frozen. 🙂

  • Tara
    September 1, 2012 at 7:34 PM

    What is arrowfoot powder?

    • Stephanie
      September 2, 2012 at 5:28 PM

      It’s a healthy and natural thickening agent to use instead of white flour or corn starch. You can get it at any natural foods store or online.

  • Jennifer
    October 29, 2012 at 12:01 PM

    I have dried cranberries. How can I make that work?

    • Stephanie
      October 29, 2012 at 5:19 PM

      oooh, that is a good question! I have never tried that before, I guess it wouldn’t hurt to try. Let me know if you do! Cranberries are in season right now, so they are a good price. You could stock up and freeze them to use through the year.

  • Mindi P
    January 7, 2013 at 6:58 PM

    Wanting to make this for dinner, but still need to head to the store so I won’t have time to put it in the crock pot. Think I could do it in the oven? If so what temp and how long?

    • Stephanie
      January 8, 2013 at 2:13 AM

      I am not sure! But I bet you could, I would do about an hour at 350 degrees, and do the sauce seperatly in a sauce pan. If you try it let me know!