Cranberry Orange Pork Roast (Slow Cooker)

Ingredients

• 1.36–1.81 kg (3–4 lb)pork roast
• 2.5 ml each (½ tsp each)garlic salt and black pepper
• 42 g (3 tbsp)salted butter
• 37 g (1.3 oz)dry golden onion soup mix
• 397 g (14 oz)whole-berry cranberry sauce
• 45 ml (3 tbsp)teriyaki sauce
• 15 ml (1 tbsp)orange zest (reserve the juice to mix with the cornflour)
• 2.5 ml (½ tsp)crushed red pepper flakes
• 15 ml (1 tbsp)Dijon mustard or spicy brown mustard
• 30 ml (2 tbsp), plus more as neededcornflour, mixed with enough orange juice or cold water to dissolve
• About 100 g (1 cup), optionalfrozen cranberries, thawed and drained
• To garnishrosemary sprigs

Instructions

1. 1

   Season the pork

   Coat the inside of a 5.7-litre (6-quart) slow cooker with cooking spray. Season the pork on every side with the garlic salt and black pepper.

2. 2

   Brown the roast

   Melt the butter in a large frying pan over a medium-high heat. Brown the pork on all sides for 4–6 minutes in total, then place it in the centre of the slow cooker. Sprinkle over the dry soup mix.

3. 3

   Mix the sauce

   Stir together the cranberry sauce, teriyaki sauce, orange zest and crushed red pepper flakes. Pour the mixture over the pork.

4. 4

   Cook the pork

   Fit the lid securely and cook on low for 4–6 hours, or until a thermometer inserted into the centre reads 74°C (165°F). Transfer the roast to a platter and leave it to rest.

5. 5

   Add the mustard

   Turn the slow cooker to high. Whisk the Dijon mustard into the sauce made from the cooking liquid.

6. 6

   Thicken the sauce

   Dissolve 30 ml (2 tbsp) cornflour in just enough orange juice or cold water to make a smooth mixture. Stir it into the sauce; repeat with more cornflour mixture if needed to reach your preferred thickness.

7. 7

   Warm the cranberries

   Add the thawed cranberries and simmer them in the sauce for a few minutes, stirring to coat.

8. 8

   Slice and serve

   Slice the rested pork and serve it drizzled with the cranberry-orange sauce. Garnish with orange slices, cranberries and rosemary.

What is cranberry orange pork roast?

This American-style slow-cooker roast pairs pork with cranberries and orange for a sweet, tangy sauce. Cranberry sauce makes it an especially natural fit for a holiday table, though the straightforward preparation also suits a family meal.

In this version, browning gives the pork a savoury start, while onion soup mix and teriyaki add depth to the fruit-led cooking liquid. Mustard and a little chilli bring balance to the finished sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 37g protein, 24g carbs, 23g fat.

The pork supplies most of the protein, while the cranberry sauce and onion soup mix contribute much of the carbohydrate. Butter and the pork contribute fat; serve the roast with vegetables to round out the plate, or add potatoes if you want a more substantial meal.

Choosing and preparing the pork

Pork roast: The recipe calls for a 1.36–1.81 kg (3–4 lb) roast. If using a cut with a different shape or thickness, rely on the thermometer rather than the cooking time alone.

Seasoning: Garlic salt and black pepper go directly on the meat, and the dry onion soup mix is sprinkled over it after browning. The salted butter and prepared sauces contribute extra seasoning, so no additional salt is specified.

Why brown the roast first

Browning: Searing the pork on all sides for 4–6 minutes adds colour and a savoury layer before it goes into the slow cooker. Use a large pan so the roast can make good contact with the hot surface.

Transfer: Set the browned roast in the centre of the cooker, then add the soup mix and sauce. The slow cooker does the longer, gentler cooking once the lid is in place.

Getting the sauce right

Fruit and seasoning: Whole-berry cranberry sauce, orange zest, teriyaki and red pepper flakes make the cooking sauce. Whisking in mustard after cooking gives it a sharp, savoury finish.

Cornflour: Mix it with only enough orange juice or cold water to dissolve before adding it. Stir it in gradually, repeating as needed, so you can stop when the sauce reaches the thickness you like.

Checking doneness and resting

Temperature: The method gives a cooking range of 4–6 hours on low, but the roast is ready when a thermometer inserted into its centre reads 74°C (165°F). Check the thickest part without touching bone, if present.

Resting: Move the cooked pork to a platter before making the sauce and leave it to rest. This gives you time to finish the sauce before slicing and serving.

Serving the roast

Garnish: Orange slices, cranberries and rosemary add colour and echo the flavours in the sauce. The extra frozen cranberries are optional and are warmed in the sauce until tender.

On the plate: Serve the sliced pork with plenty of sauce. Potatoes, roast vegetables or green vegetables make practical sides alongside the sweet-tart glaze.

Recipe notes & tips

• Let the roast sit at room temperature briefly while you prepare the pan, rather than placing it straight from the fridge into the hot skillet.
• Brown the meat on all sides before slow cooking for a more savoury finish.
• Use a thermometer at the thickest part of the roast to check for 74°C (165°F).
• Dissolve the cornflour completely before stirring it into the sauce to help prevent lumps.
• Add extra cornflour mixture a little at a time so the sauce does not become thicker than you want.
• Rest the roast before slicing, and spoon the sauce over the meat just before serving.

Variations

• Use spicy brown mustard: Swap it for the Dijon for a more robust mustard flavour.
• Adjust the heat: Use fewer red pepper flakes for a milder sauce.
• Add the optional berries: Stir in the thawed cranberries for extra whole-fruit texture.
• Use orange juice: Dissolve the cornflour in reserved orange juice for a more pronounced citrus note.
• Choose a different garnish: Finish with orange slices and rosemary, leaving out extra cranberries if preferred.

Common mistakes to avoid

• Skipping the sear: The roast misses the browned flavour; brown it on every side before slow cooking.
• Relying only on the clock: Roast size and shape affect cooking; check the centre with a thermometer.
• Adding dry cornflour: It can form lumps; dissolve it in a little orange juice or cold water first.
• Thickening all at once: The sauce may become too stiff; stir in the mixture gradually and check the texture.
• Slicing immediately: The meat has no time to rest; leave it on a platter while you finish the sauce.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the sauce has thickened in the fridge.

Frequently asked questions