Crock Pot Cranberry Pork Roast Recipes Recipe For Stuffed

SLOW COOKER CRANBERRY PORK ROAST

Steps:

• 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.

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.

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.

STUFFED PORK ROAST WITH CRANBERRY SAUCE

Steps:

• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
• Do not cut all the way through.
• Set aside.
• Melt butter in medium heavy skillet over medium-high heat.
• Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
• Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
• Mince using on/off turns.
• Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
• Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
• Bake remaining stuffing in small casserole for 30 minutes.
• Meanwhile, combine water and sugar in 3-qt.
• non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
• Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
• Puree in food processor and strain to remove skins.
• Stir in salt and pepper.
• Reheat gently, if necessary, before serving.
• Let roast stand 10 minutes before slicing thinly to serve.
• Serve pork, with extra stuffing on side, with cranberry sauce.

SLOW-COOKER STUFFED PORK ROAST

Steps:

• To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

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.

CRANBERRY-STUFFED CROWN ROAST OF PORK

Steps:

• Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour. , In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. , Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing., Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. , In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

SLOW-COOKER CRANBERRY-ORANGE PORK ROAST

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until evenly browned on both sides. Transfer meat to Slow Cooker sprayed with cooking spray.
• Mix cranberry sauce, dressing and soy sauce until blended; pour over meat. Cover with lid.
• Cook on LOW 4 to 5 hours. Remove meat from Slow Cooker, reserving liquid in Slow Cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in Slow Cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

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).

CRANBERRY POT ROAST

Steps:

• Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.