Slow-Cooker Pork Roast with Cranberries

Gluten Free
Dairy Free
Health score
28%
Slow-Cooker Pork Roast with Cranberries
555 min.
6
325kcal

Suggestions


Are you looking for a delicious and hassle-free meal that will impress your family and friends? Look no further than this Slow-Cooker Pork Roast with Cranberries! This mouthwatering dish combines the savory flavors of tender pork shoulder with the sweet and tangy notes of cranberries, creating a perfect harmony that will tantalize your taste buds.

What makes this recipe even more appealing is its simplicity. With just a few ingredients and minimal prep time, you can set it and forget it while your slow cooker works its magic. Imagine coming home after a long day to the enticing aroma of a perfectly cooked roast, ready to be served. This dish is not only gluten-free and dairy-free, making it suitable for various dietary needs, but it also offers a satisfying meal that is both hearty and healthy.

Whether you're planning a cozy family dinner, a festive gathering, or simply want to treat yourself to a comforting meal, this Slow-Cooker Pork Roast with Cranberries is the ideal choice. With each bite, you'll experience the tender, juicy pork complemented by a luscious cranberry sauce that adds a delightful twist. So grab your slow cooker and get ready to enjoy a dish that is sure to become a favorite in your household!

Ingredients

  • 0.5 cup chicken broth 
  • tablespoons cornstarch 
  • 0.5 cup cranberry juice cocktail 
  • teaspoon orange zest shredded
  • 2.5 lb pork shoulder boneless trimmed of fat
  • cup cranberries dried sweetened

Equipment

  • bowl
  • sauce pan
  • aluminum foil
  • slow cooker

Directions

  1. Place pork roast in 3 1/2 to 4-quart slow cooker.
  2. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well.
  3. Pour over roast.
  4. Cover; cook on low setting for 7 to 9 hours.
  5. To serve, place roast on serving platter; cover with foil to keep warm.
  6. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
  7. In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened.
  8. Serve with pork roast.
  9. Garnish with shredded orange peel if desired.

Nutrition Facts

Calories325kcal
Protein53.43%
Fat18.86%
Carbs27.71%

Properties

Glycemic Index
10
Glycemic Load
1.71
Inflammation Score
-3
Nutrition Score
24.356521636491%

Flavonoids

Cyanidin
0.2mg
Delphinidin
0.02mg
Pelargonidin
0.01mg
Peonidin
0.09mg
Catechin
0.04mg
Epicatechin
0.21mg
Luteolin
0.01mg
Myricetin
0.53mg
Quercetin
1.37mg

Nutrients percent of daily need

Calories:325.29kcal
16.26%
Fat:6.71g
10.32%
Saturated Fat:2.05g
12.83%
Carbohydrates:22.18g
7.39%
Net Carbohydrates:21.05g
7.65%
Sugar:17.26g
19.18%
Cholesterol:113.79mg
37.93%
Sodium:176.39mg
7.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.77g
85.54%
Vitamin B3:18.31mg
91.56%
Vitamin B1:1.23mg
81.74%
Selenium:49.08µg
70.12%
Vitamin B6:1.37mg
68.64%
Vitamin B2:0.9mg
52.73%
Phosphorus:435.83mg
43.58%
Vitamin B12:1.65µg
27.47%
Zinc:3.73mg
24.85%
Potassium:731.57mg
20.9%
Vitamin B5:1.91mg
19.14%
Magnesium:50.51mg
12.63%
Vitamin C:9.41mg
11.41%
Iron:1.81mg
10.06%
Copper:0.16mg
8.15%
Manganese:0.1mg
5.03%
Fiber:1.13g
4.52%
Vitamin E:0.63mg
4.2%
Calcium:17.05mg
1.71%
Vitamin K:1.75µg
1.66%