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Slow Cooker Cranberry Pork Roast


  • Author: Kelly McNelis
  • Yield: 4 servings

Description

Cook fresh or freeze to cook later. 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.


Ingredients

  • 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

Directions

  1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
  2. 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.