I made a dinner this week that was too easy and yummy not to share: Slow Cooker Cranberry Pork Roast. It only requires four ingredients and was a huge hit with my family. Yay!
With only four ingredients, this slow cooker cranberry pork roast recipe is something that anyone can make. Simply combine the ingredients and let your slow cooker do all of the work for you.
It only takes a few minutes to add the ingredients to your slow cooker in the morning, but you can also assemble the ingredients in a gallon-sized freezer bag and freeze for later. Next time pork roasts are on sale at the grocery store, you can buy a couple, freeze for later, and save lots of $$$.
Since the meat is frozen raw, it cooks for the first time in your slow cooker and doesn’t taste like leftovers at all. Genius, right? Here’s exactly what you need to do…
Slow Cooker Cranberry Pork Roast
Yields: 4 servings
- 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)
- 15oz can whole berry cranberry sauce (or half of this homemade cranberry sauce recipe)
- 1/4 cup honey
- 1/4 cup dried minced onion
- Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
- Remove bones and shred meat.
To Freeze and Cook Later
Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork. Remove bones and shred meat.
I recommend serving the leftover cranberry mixture in the slow cooker with the meat – it’s so yummy! Add some sides of green beans and stuffing and dinner is done.
You can find more easy freezer recipes, tips, and nutritional info in my best-selling freezer eCookbooks.