CROCK POT CRANBERRY PORK

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Crock Pot Cranberry Pork is so easy and the flavor is wonderful. The pork and the cranberry together is a fabulous match.  This dish makes a wonderful gravy that is perfect over mashed potatoes. Plus, this recipe is only 4 ingredients!

Crock Pot Cranberry Pork 4 Ingredients The Southern Lady Cooks

Crock Pot Cranberry Pork

1 3lb Pork Loin

2 14 ounce Whole Berry Cranberry Sauce

1 Packet of dry onion soup mix

1/4 Cup of butter, melted

Place your pork loin in the slow cooker and pour the melted butter over it. Mix the dry onion mix and one can of cranberry sauce together and pour over the meat. Cook on low for 6-7 hours or until the pork loin test done with your meat tester. Once done, shred your loin and let it sit in the gravy. Then I take the other can of cranberry sauce and mix with some of the gravy and spoon over the pork when served. The gravy is also wonderful over mashed potatoes.

This dish is also perfect for a small Thanksgiving holiday. Sometimes we don’t like to make turkey or need to make a large meal so this is a great substitute. The cranberry sauce goes so well with the pork and the leftovers are great for sandwiches. I actually like to make little sliders with the leftovers. Just take some Hawaiian King Rolls, some pork and the cranberry sauce and you have small sandwiches to serve for lunch.

Crock Pot Cranberry Pork
Prep Time
10 mins
 

This 4 Ingredient Crock Pot Cranberry Pork is so easy to make and absolutely delicious. 

Course: Main Course
Cuisine: American, southern
Keyword: 4 ingredients, cranberry pork, crock pot
Ingredients
  • 1 3 lb Pork Loin
  • 2 14 ounce Whole Berry Cranberry Sauce
  • 1 Packet of dry onion soup mix
  • 1/4 Cup of butter melted
Instructions
  1. Place your pork loin in the slow cooker and pour the melted butter over it. Mix the dry onion mix and one can of cranberry sauce together and pour over the meat
  2. Cook on low for 6-7 hours or until the pork loin test done with your meat tester.
  3. Once done, shred your loin and let it sit in the gravy. Then I take the other can of cranberry sauce and mix with some of the gravy and spoon over the pork when served.

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8 Comments

  1. Why not a pork shoulder? Isn’t that cut easier to shred? I’ve never shredded a pork loin. Can you just slice it up after cooking?

  2. Sharon Kelley says:

    Is this a pork tenderloin?

  3. Can you make this in an instant pot?

  4. Marleen Quibuyen says:

    Looks so yummy!! Think I will try it Thk u for shring.

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