Make this easy Slow Cooker Cranberry Glazed Pork Roast with a sweet, tangy cranberry sauce. Tender pork, simple ingredients, and delicious holiday flavor!
Slow Cooker Cranberry Glazed Pork Roast
There’s something about a slow cooker roast that makes dinner feel extra special without requiring hours of work in the kitchen. I usually love recipes where I can season the meat, mix up a quick sauce, turn on the slow cooker, and let it do the hard work.
This Slow Cooker Cranberry Glazed Pork Roast is one of those recipes I keep coming back to. The pork becomes tender and juicy while cooking slowly in a delicious cranberry glaze made with cranberry sauce, brown sugar, orange juice, Dijon mustard, and a few simple seasonings.
Honestly, the combination of sweet cranberry and savory pork is so good. The glaze becomes rich and glossy, and every slice of pork gets coated with that beautiful sauce.
It’s especially wonderful for Thanksgiving, Christmas, Sunday dinner, or any cold-weather family meal.
Ingredients
For the Pork Roast
- 3 lb boneless pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
For the Cranberry Glaze
- 1 cup whole-berry cranberry sauce
- ½ cup orange juice
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
Optional
- ½ cup fresh or frozen cranberries, for extra cranberry flavor
- Fresh parsley or rosemary, for garnish
- Orange zest, for serving
How to Make Slow Cooker Cranberry Glazed Pork Roast
1. Season the Pork
Pat the pork roast dry with paper towels. Rub it all over with olive oil.
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
Rub the seasoning mixture generously over the entire pork roast.
2. Make the Cranberry Glaze
In another bowl, whisk together the cranberry sauce, orange juice, brown sugar, Dijon mustard, balsamic vinegar, minced garlic, cinnamon, and black pepper.
The mixture should be thick, sweet, tangy, and fragrant.
3. Add Everything to the Slow Cooker
Place the seasoned pork roast into the slow cooker.
Pour most of the cranberry glaze over the pork, making sure the roast is nicely coated. If you’re using fresh or frozen cranberries, scatter them around the roast.
Save a little glaze for later if you’d like an extra glossy coating.
4. Slow Cook
Cover and cook on LOW for about 4–6 hours, depending on the size and shape of your roast.
For pork loin, I recommend checking the internal temperature early rather than relying only on cooking time. Pork is ready when it reaches a safe internal temperature of 145°F (63°C) followed by a short rest.
Avoid cooking pork loin much longer than necessary because it can become dry.
5. Make the Glaze Extra Delicious
Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board.
Let it rest for about 10–15 minutes before slicing.
For a thicker glaze, transfer some of the cooking liquid to a small saucepan and simmer it for several minutes until slightly reduced and glossy.
You can spoon the thickened cranberry glaze over the sliced pork just before serving.
6. Slice and Serve
Slice the pork into thick or thin pieces, depending on your preference.
Arrange it on a serving platter and spoon plenty of that cranberry glaze over the top.
Garnish with fresh parsley, rosemary, extra cranberries, or a little orange zest for a beautiful finishing touch.
Cooking Tips
Choose the right cut: Pork loin works beautifully for this recipe, but pork shoulder can also be used if you prefer a richer, more shreddable roast.
Don’t skip the seasoning: The cranberry glaze provides sweetness and acidity, while the savory seasoning keeps the pork balanced.
Don’t overcook pork loin: Since pork loin is relatively lean, it can dry out if left in the slow cooker for too long.
Use a meat thermometer: This is the easiest way to know when your pork is properly cooked.
Let it rest: Give the pork 10–15 minutes to rest before slicing. This helps keep the meat juicy.
Thicken the sauce: If you want that beautiful sticky glaze like the one in the photo, simmer some of the cooking liquid after cooking until it becomes thicker.
Want more cranberry flavor? Add fresh or frozen cranberries around the roast during cooking.
What to Serve With Cranberry Pork Roast
I usually like to keep the sides simple because the cranberry glaze already brings so much flavor.
Try serving your pork roast with:
- Creamy mashed potatoes
- Roasted sweet potatoes
- Garlic mashed potatoes
- Green beans
- Roasted carrots
- Brussels sprouts
- Buttered corn
- Dinner rolls
- Apple or pear salad
- Steamed broccoli
For a holiday dinner, mashed potatoes + roasted vegetables + cranberry glazed pork is honestly hard to beat.
Storage and Reheating
Store leftover pork in an airtight container in the refrigerator for up to 3–4 days.
Keep some of the cranberry sauce with the pork when storing it so the meat stays moist.
To reheat, warm individual portions gently in the microwave or heat them covered in the oven until warmed through. Avoid overheating because pork can become dry.
You can also freeze leftover pork for longer storage. Wrap it well and place it in a freezer-safe container.
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 390
- Protein: 42g
- Carbohydrates: 25g
- Fat: 13g
- Sugar: 18g
- Fiber: 1–2g
- Sodium: 650mg
Nutrition information is an estimate and can vary depending on the exact ingredients and portion sizes used.
Frequently Asked Questions
1. Can I use pork shoulder instead of pork loin?
Yes. Pork shoulder is an excellent choice if you want very tender, pull-apart pork. Keep in mind that it generally needs a longer cooking time than pork loin.
2. Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce works wonderfully here. You can use either whole-berry or smooth cranberry sauce depending on your preference.
3. Can I prepare this recipe ahead of time?
Yes. You can season the pork and prepare the cranberry glaze a day ahead. Store them separately in the refrigerator, then assemble everything in the slow cooker when you’re ready to cook.
4. Why is my cranberry glaze too thin?
Slow cooker sauces often contain extra liquid. Simply transfer some of the cooking liquid to a saucepan and simmer it uncovered until it reduces and thickens.
5. What temperature should pork roast reach?
For a whole pork roast, the USDA-recommended safe minimum internal temperature is 145°F (63°C), followed by at least a 3-minute rest. A thermometer is the best way to check doneness.
Final Thoughts
This Slow Cooker Cranberry Glazed Pork Roast is one of those recipes that looks impressive but is surprisingly easy to make. The pork is savory and tender, while the cranberry glaze adds just the right amount of sweetness and tang.
I especially love making this when I want a cozy dinner without spending the entire afternoon in the kitchen. Just add everything to the slow cooker, let it cook, and finish it with that gorgeous cranberry glaze.
