Slow Cooker Cranberry-Apricot Pork Roast – Guest Recipe

by Erin, The $5 Dinner Mom on March 21, 2011

Sweet T has a delicious pork roast to share with us tonight!  If only I had apricots on hand, I’d make this tomorrow!!!

I made this recipe for my husband & my parents one weekend a couple of months ago, & they’ve all been raving about it since! It’s got just the right combo of sweet with a little hint of spice. In fact, it was even requested by my husband for our special “Valentine’s dinner date”!

Browned pork roast sets on top of diced potatoes.

Mix up the apricots and cranberries with the spices.

Pour “the relish” over top of the pork roast.  Slow cook away…

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Slow Cooker Cranberry-Apricot Pork Roast

Ingredients

  • Approx. 2.5 lb. lean Pork Roast
  • 5 small potatoes, cubed
  • 1 small onion, diced
  • 1 can, whole-berry cranberry sauce
  • 1 can apricot halves, in juice, drained
  • 1/2 cup chopped dried apricots
  • 1/2 tsp. cayenne pepper
  • 1 tsp. dry ground mustard
  • 2 tsp. turbinado (or regular) sugar

Directions

  • Lightly brown the pork roast on the stove top, just a minute or so on each side.
  • Spray the inside of the slow cooker with non-stick spray. Place the cubed potatoes in the bottom.
  • Place the browned roast in the slow cooker, on top of the cubed potatoes.
  • Put the cranberry sauce, the canned & dried apricots, & the diced onion in a large bowl, & use a potato masher to blend them together into what will end up looking sort-of like a “relish”.
  • In a small bowl to the side, combine the sugar & other seasonings. I like to do this separately, because the ground mustard has a tendency to clump. Once these are mixed thoroughly, sprinkle them over your mashed-up “relish”, & use the potato masher again to make sure it’s well distributed.
  • Pour the mixture over the roast & potatoes, & cover. Cook on “low” setting for 5-6 hours, or until the roast has cooked through. Cooking time may vary, depending on your slow cooker.

My name is Sweet T, of Sweet T Studio, & I love to make things. What kind of things? Well, whatever looks beautiful, tastes good, or puts smiles on faces. I’m an interior designer by day & a blogger by night. Usually I write about Design, Travel, & Crafts – but since I love to eat, dislike spending money, & have a skinny husband who eats whatever he wants, my other hobby is trying new frugal & non-fattening recipes. Please come visit me at Sweet T Studio for more recipes like this, & loads of other great information!

{ 8 comments… read them below or add one }

Alea March 21, 2011 at 6:58 pm

What a delicious combination of flavors! This looks wonderful.

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Christan/MamaBearPing March 21, 2011 at 7:03 pm

Are you kidding me? I was searching your site this morning, and looking for a slow cooker pork recipe just like this (with cranberries). And then you post this AFTER I needed it?
Geez Erin. Can’t you read my mind and anticipate whatever it is I want whenever I need it? :)
Seriously, though. Next time pork is on sale, I’m trying this. Looks yummy!

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Shannon March 21, 2011 at 8:35 pm

At the risk of sounding stupid, can you tell me what kind of pork roast you use? The last TWO times I’ve tried a slow cooker pork recipe (say, for pulled pork sandwiches), it has come out tougher than it should and I’ve been told I’m not getting the cut of meat right. I get confused when I stand in front of all the pork … butt/shoulder/bone-in/boneless …. sigh.

This sounds AWESOME, and I don’t want to screw it up! :)

Thx.

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Joe March 21, 2011 at 9:40 pm

I guess I never paid much attention to what cut of pork but I do know we try to stay away from bone-in roasts, they tend to be tough to us. We usually buy boneless as the bone is always pretty big. Also, when the wife cooks anything in the crock pot, she cooks on low only, never high and it usually turns out tender. Hope this helps.

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Diane Gollehon March 23, 2011 at 11:14 pm

Yeah, and I like to use the boneless sirloin pork roasts. If they don’t have a whole lot of fat on them, I cook them with the darker meat on top. They usually turn out nice and juicy.

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Joe March 21, 2011 at 9:33 pm

This does sound pretty different. I think the cranberry/apricot would work well together. We eat a lot of pork (and chicken) here. The wife will like to try this also.

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LisaE March 22, 2011 at 7:54 am

Nice! this is definitly a new twist on pork roast. I can’t wait to try this-next time pork roasts are on sale this is what’s for dinner that night.

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Mel @ Trailing After God March 31, 2011 at 3:52 pm

This is currently IN the crockpot :) Yum! And my new smartphone came in so handy today. Forgot to get the ingredients from the site, looked it up while shopping :) Can’t wait to taste this!

Blessings,
Mel
Please feel free to stop by: Trailing After God

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