Slow Cooker Cranberry Apricot Pork Roast

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2.5 lb lean pork roast
5 small potatoes, cubed
1 small onion, diced
1 can whole cranberry sauce
1 can apricot halves, drained
1/2 cup dried apricots, chopped
1/2 tsp cayenne pepper
1/2 tsp dry ground mustard
2 tsp sugar
1. Lightly brown the pork roast on the stove top, just a minute or so on each side.

2. Spray the inside of the slow cooker with non-stick spray. Place the cubed potatoes in the bottom.
3. Place the browned roast in the slow cooker, on top of the cubed potatoes.
4. 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".
5. 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.
6. 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.
Dish   Main DishCooking Method   Slow Cooker

Candace Trotter

Member since Nov 2009

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