Cranberry Pork Roast for the Slow Cooker with Freezer Instructions

by angelaskitchen on October 23, 2009

AK canning jar

Crockpot Cranberry Pork Roast

Servings: 6

adapted from Stephanie @


2-3 pounds boneless pork roast

2 tablespoons cornstarch or arrowroot

1 teaspoon ground ginger

1/2 teaspoon dried mustard

1/2 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups whole berry cranberry sauce

1/3 cup raisins

2 teaspoons lemon juice

1 clove garlic, minced


In a gallon freezer bag, mix together dry spices and cornstarch and add the pork roast. Shake to coat. In a large bowl mix cranberry sauce, sugar, raisins, garlic, and lemon juice. Pour over meat. Remove as much air from the bag as possible, seal, able and freeze.

To serve: Thaw. Cover and cook in slow cooker on low for 8 hours (I recommend you cook the roast on low), or high for about 4.

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