Toss a raw boneless pork roast in the slow cooker and 3 other everyday items to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker cranberry pork roast is the kind of weeknight dinner that feels special without any fuss. You literally toss a raw boneless pork roast into the slow cooker, add three everyday pantry items, and let it slowly turn into a tender, sweet-tangy main dish that tastes like you fussed all afternoon. It has that cozy Midwestern pot roast comfort, but with a bright cranberry twist that makes the whole house smell amazing while it cooks.

Serve thick slices of the cranberry pork roast with mashed potatoes or buttered egg noodles so they can soak up all that sweet-savory sauce. A simple side of steamed green beans, roasted carrots, or a tossed salad balances the richness nicely. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. If you have leftovers, they’re wonderful piled onto toasted buns or tucked into tortillas for easy next-day sandwiches or wraps.

4-Ingredient Slow Cooker Cranberry Pork Roast

Servings: 6

Ingredients

3 to 3 1/2 pounds boneless pork roast (loin or shoulder), raw
1 can (14 ounces) whole-berry cranberry sauce
1 packet (about 1 ounce) dry onion soup mix
1/2 cup apple juice or chicken broth

Directions

Place the raw boneless pork roast in the bottom of the slow cooker, fat side up if there is a fat cap. The roast should sit flat in the center so it cooks evenly.

In a medium bowl, stir together the cranberry sauce, dry onion soup mix, and apple juice or chicken broth until mostly combined. It’s okay if there are still some cranberry chunks.

Pour the cranberry mixture evenly over the pork roast, making sure the top is well coated. Use a spoon to spread it so the roast is mostly covered with sauce.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork.

Once done, carefully transfer the pork roast to a cutting board or serving platter. Let it rest for about 5 minutes, then slice or gently shred it, depending on how your family likes it.

Stir the juices and cranberry mixture left in the slow cooker. If you’d like a thicker sauce, you can simmer some of the liquid in a small saucepan on the stove for a few minutes to reduce it slightly.

Spoon the warm cranberry-onion sauce over the sliced or shredded pork. Serve right away with your favorite sides, making sure everyone gets plenty of that sweet-tangy sauce on their plates.


Variations & Tips

For picky eaters, you can slice the cooked pork thinly and serve the cranberry sauce on the side so kids can decide how much they want. If your family prefers a slightly less sweet flavor, use chicken broth instead of apple juice and add a splash of apple cider vinegar at the end for brightness. For extra savoriness, sprinkle 1/2 teaspoon of black pepper over the raw roast before adding the sauce. You can also add 1 to 2 cups of baby carrots or halved small potatoes around the raw pork in the slow cooker to make it more of a one-pot meal (just keep the roast in the center and the vegetables around the edges). If you like a smoother sauce, use jellied cranberry sauce instead of whole-berry. Leftovers freeze well and can be reheated gently in the microwave or on the stovetop with a splash of broth; they’re especially good turned into pulled pork-style sandwiches with a slice of cheese on a toasted bun.