Crock Pot Cranberry Pork Food

SLOW COOKER CRANBERRY PORK

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

CROCK POT CRANBERRY PORK

Steps:

• Place your pork loin in the slow cooker and pour the melted butter over it. Mix the dry onion mix and one can of cranberry sauce together and pour over the meat
• Cook on low for 6-7 hours or until the pork loin test done with your meat tester.
• Once done, shred your loin and let it sit in the gravy. Then I take the other can of cranberry sauce and mix with some of the gravy and spoon over the pork when served.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

CROCK POT CRANBERRY PORK ROAST

Steps:

• Place roast in slow cooker.
• In medium bowl mash cranberry sauce;stir in sugar, juice, mustard and cloves.
• Pour over roast. Cover and cook on Low for 6-8 hours or until meat is tender.
• Remove roast and keep warm. Skim fat from juices.
• Measure 2 cups of the cooking liquid adding water if necessary;pour in a saucepan.
• Bring to a boil and thicken with mixture of cornstarch and water.
• Season with salt and pepper. Serve with sliced pork.

CROCK POT CRANBERRY PORT PORK ROAST

Steps:

• Put the roast in slow cooker.
• Mix in a bowl, cranberry sauce, port, and sugar.
• Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
• Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F.
• Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
• Bring to a boil.
• In a cup dissolve cornstarch in cold water.
• Stir into saucepan.
• Cook, stirring until thickened.
• Slice roast and serve over rice with sauce on top.

CROCK POT CRANBERRY PORK ROAST AND GRAVY

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

CRANBERRY PORK ROAST IN THE CROCK POT

Steps:

• 1. Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.
• 2. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
• 3. Cover and cook on the high setting for 5 to 6 hours.
• 4. Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.

CRANBERRY PORK CHOPS FOR THE CROCK POT

Steps:

• Lightly brown the chops in the oil in a skillet.
• In a small bowl, combine the butter, cranberry sauce, and white wine.
• Arrange the chops in the bottom of the stoneware in the crock pot. Sprinkle the salt and pepper, onions, and thyme over the meat.
• Pour the sauce into the pot and cook on low for 6 hours or on high for 4.

CRANBERRY PORK CROCK POT

Steps:

• Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
• Discard marinade and place roast in crock pot.
• Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
• Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
• In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

SLOW COOKER/CROCK POT CRANBERRY PORK LOIN ROAST

Steps:

• Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
• Heat about 3 tablespoons oil in a skillet over medium heat.
• Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
• Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
• Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
• Place the roast in the slow cooker.
• In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
• Pour the mixture over and around the pork.
• Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

SLOW COOKER CRANBERRY PORK ROAST

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.