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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

Instructions

  • 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.