Slow-Cooked Spiced-Cranberry Pork Roast

  • 3 1/2 to 4 pounds boneless pork shoulder roast (butt)
  • 1 can (6-ounce) jellied cranberry sauce
  • 2/3 cup sugar
  • 3/4 cup cranberry juice
  • 2 tablespoons Dijon-style mustard
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon ground black pepper
  • Salt, to taste

Cooking Directions

Trim fat from pork roast, if necessary. Place roast in 4- to 6-quart slow cooker. Use wire whisk to stir together cranberry sauce and sugar in medium bowl.

Stir in juice, mustard, cloves and pepper until well-combined. Pour cranberry mixture over roast in slow cooker.

Cover slow cooker and cook on low for 6-8 hours or until pork roast is tender. Season roast to taste with salt; serve juices with roast.

Serves 8.

Serving Suggestions

The flavors from the winter holidays fill the kitchen with this slow cooker recipe from Lisa Buzzard of Stroudsburg, PA, who won first place at the Allentown Fair. Serve with mashed potatoes and green bean casserole.

Nutrition Facts

Calories 485 calories
Protein 34 grams
Fat 20 grams
Sodium 230 milligrams
Cholesterol 118 milligrams
Saturated Fat 7 grams
Carbohydrates 42 grams
Fiber 1 gram
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