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Friday, October 1, 2010

Karin's Week Thirty-Seven Recipe: Slow Cooked Pork Roast

This was the result of having a giant hunk of pork to cook, as well as needing to spend the day working outside in the yard. I adapted a recipe that Cheyenne had given me to what I had on hand in the house.

Slow Cooked Pork Roast

1 3-5lb pork roast
cranberry juice
3 bay leaves
ground cardamom
ground black pepper

This recipe can be made with either a frozen piece of pork, or a thawed. If you have a thawed piece, reduce all cooking times in half and cook on High.

Place pork roast into crockpot. Add cranberry juice until juice is approximately halfway up the side of the roast. Place top on crockpot and cook on Low for about 5 hrs. Remove pork and shred using meat forks. Place meat back into crockpot, adding bay leaves, cardamom, and black pepper. Stir to combine. Cook for another 4hrs on Low. Serve with bbq sauce of your choice.

The original recipe calls for mixing in applesauce at the halfway point as well, but sweet and meat are not allowed in my household.

I would make this again as it's very easy to do. You just set it up and then forget about it. I had enough to have leftovers for the next few days, as well as some to freeze for later. The juice kept the meat moist and juicy and also gave it a nice flavor. I didn't use any bbq sauce with mine as I didn't think it was too sweet.


  1. This looks like SUCH a good idea! I'm goign to have to try this the next time I have my parents over. Did you use straight cranberry juice or cranberry juice cocktail?

  2. Glad to know that my house isn't the only one where sweet and meat shall never meet.

  3. I used frozen cranberry juice, not cocktail, that I mixed according to the directions on the can.

  4. Num! I bet that was delicious!