Recipe Details

Slow-Cooked Spiced-Cranberry Pork Roast

Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 8


Cook to 145 F with 3 minute rest


3 1/2-4 pound boneless blade pork roast
1 14-oz can 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 to 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 Information

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

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

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Review Title

Tasty but confusing
by anonymous 11/25/2013
I got the recipe from & made this recipe over the weekend and we really loved it. There is no 6 oz cranberry sauce so I assumed it was a mistake and used a 14-oz can (used to be 16 oz). Next time I would only use 1/4 cup sugar (2/3 c is way too much). I also cut the cloves to 1/2 TSP and it was plenty strong of cloves. Also used 1/2 TSP pepper. Is there some reason why you don't use salt in the recipe - is it because most of the pork today is injected with brine? You end up with enough liquid for gravy with the 14-oz can cranberries. I would give an option of thickening as some suggest. I am saving the recipe with my adjustments and using it with our customers.

family loved it!
by anonymous 09/28/2013
Served with sweet potatoes & stuffing!! great alternative to turkey

Wow! Just wow!
by anonymous 10/03/2012
 Made this using all the same ingredient amounts except used just a 2.5 lb roast because there are only 5 in my family. This recipe was absolutely incredible! My hubby described it as "superb". Tastes like fall - or the holidays! We had it over mashed potatoes and used the remaining juices as gravy. The pork was so tender it just fell apart.

by anonymous 09/30/2011
 Love, love, love this recipe. Never a huge pork fan but this is one of gthe tastiest I have ever had. We have made it twice now for dinner with company and there is never any left. The prep couldn't be simpler and the house smells great. Just put it together in the morning and it's ready for dinner, easy as that.

by LisaSakabu 02/23/2011
 This is a great & very easy meal to prepare. The only reason that I gave it 3 stars was that the sauce was so thin. My kids solved it by using canned cranberry sauce on top & liked that a lot. This evening I didn't have time to spend making a gravy or reducing the sauce, so the cranberries worked for us. Think next time I'll double the sauce, but only cook half with the pork. The other half I'll reduce in a sauce pan & refrigerate till we all come home in a rush, starving to death!

Simple For Cold Weather
by CJ 11/16/2009
So easy and makes the house smell like fall holidays. Served with mashed potatoes but hot egg noodles would be good too. The second time I made it, I didn't have cranberry juice and used orange juice. That was tasty too.

update to my 1st review
by fourgirls4us 10/24/2009
I wanted to give it a % star but it must have not taken! When I say double the receipe I dont mean the meat just the ingredients for the sause. It actually comes out very thin (juice) and so that is why I recommend making it in to a gravy, THAT is what makes it AWSOME!!

by fourgirls4us 10/24/2009
If you take the sauce when it is done cooking and in a pot make it in to a gravy with some corn starchit is the BEST gravy you will EVER taste!! I double the receipe and then it is enough to feed a family of 4-5

Great Fall dinner idea!
by Mary Hill 10/06/2009
I've made this twice - it's easy, affordable and delicious - my family loves it.