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Slow Cooker Cranberry Pork Roast - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 3 pounds Pork Roast
  • 1 teaspoon Ginger, Ground
  • 1/2 teaspoons Mustard Seed, Ground
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 2 tablespoons Cornstarch
  • 1 cup Cranberries, Fresh
  • 1/2 cups Sucanat
  • 1/2 cups Honey
  • 1/3 cups Raisins, Golden
  • 1 teaspoon mince Garlic, Cloves
  • 1/3 cups Cranberry Juice
  • 1/2 cups slice Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 ounces
  • 600 Calories
  • 19g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 265mg Sodium
  • 55g Total Carb
  • 2g Fiber
  • 49g Total Sugars (Includes 37g Added Sugars)
  • 49g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Stephanie O'Dea for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide meat among gallon freezer bags.
  2. In a small bowl, mix together ginger, mustard, salt, pepper, and cornstarch.
  3. Divide among freezer bags with meat and toss to coat.
  4. In a quart freezer bag, combine remaining ingredients.
  5. Tape bags together, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place meat in slow cooker and pour cranberry mixture over the top.
  3. Cook on low for 8 hours or on high for 5 hours. The longer the meat cooks the more tender.

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