New recipes

Slow cooker roast pork with apple cranberry rice recipe

Slow cooker roast pork with apple cranberry rice recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

Pork loin is slow cooked until tender with rice, apples and dried cranberries for an all-in-one delicious meal.

34 people made this

IngredientsMakes: 1 pork loin

  • 1 (2.25kg) pork loin joint
  • 2 teaspoons olive oil
  • 1 tablespoon herbes de Provence (optional)
  • Salt and ground black pepper to taste
  • 600g cooked rice
  • 1 onion, chopped
  • 2 Granny Smith apples, chopped
  • 175g dried cranberries
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Place pork in a large slow cooker; drizzle with olive oil. Sprinkle in herbs and season with salt and pepper to taste.
  2. Mix rice, onion, apples, cranberries, 1 teaspoon salt and 1/4 teaspoon black pepper together in a large bowl. Spoon rice around pork.
  3. Cover and cook on High for 6 hours or on Low for 8 to 10 hours.

Recently viewed

Reviews & ratingsAverage global rating:(22)

Reviews in English (16)

by Shirley

I have used this exact recipe using a pork loin roast and on another occasion, a whole, boneless turkey breast. Both were delicious, moist, and provided hearty, filling meals for my family. Precisely following the recipe is essential. Do not use quick-cooking rice. It will alter the texture of the final product. Maybe that accounts for the "mussy" rice in another review. Dried cranberries, as specified in the recipe, absorb some of the cooking liquid but remain intact adding delicious, tart dimension to the dish. Canned or fresh cranberries probably break apart and add excess liquid so are not good substitutes. Pears instead of apples? I'm not sure that's a reasonable substitute either. Additional cooking liquid (broth) certainly won't enhance the recipe and could explain the reviewer's "unedible" rice mixture.-14 Dec 2012

by Nancy Linz

After reading the first review, I decided to cook the rice separately and instead of adding dried cranberries, I used a can of whole berry cranberry sauce. The roast was very moist and made a nice sauce to put over the rice.-23 Oct 2012

by Tiffany Kuechler

OK so the flavors were really good but the rice got very mussy and the roast a little dry. Not the best cook in the world so i followed the recipe to the letter and that's what i got. If anyone can tell me how to correct these things the next time i try this recipe i would greatly appreciate it.-17 Sep 2012


Fix-It And Forget-It Big Cookbook
by Phyllis Pellman Good
Apple Cranberry Slow Cooked Pork Roast
Dawn Day Westminster, CA
Makes: 8 Servings
Prep Time: 20 Minutes
Cooking Time: 6-8 Hours
Ideal Slow Cooker Size: 4-Quart

· 2 lbs. pork tenderloin, fat trimmed
· 2 Tbsp. canola oil
· 3 cups apple juice
· 3 Granny Smith apples
· 1 cup fresh cranberries
· ¾ tsp. salt
· ½ tsp. black pepper

1. Brown roast on all sides in skillet in canola oil. Place in slow cooker.

2. Add remaining ingredients.

3. Cover. Cook on Low 6-8 hours.

· 290 calories (80 calories from fat), 9g total fat (2g saturated, 0g trans), 90mg cholesterol, 290mg sodium, 19g total carbohydrate (2g fiber, 16g sugar), 32g protein, 0% DV vitamin A, 0% DV vitamin C, 0% DV calcium, 8% DV iron.


  • 6 Grammy Smith apples, cored and cut into quarters
  • 4 pounds (1.9 kg) pork lion roast, trimmed
  • 2 teaspoons Mrs Dash seasoning
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup (60 ml) freshly squeezed apple juice
  • 3 tablespoons brown sugar
  • 1 teaspoon freshly ground ginger


Step 1

Place apples in the bottom of the slow cooker.

Step 2

Rub pork roast with Mrs dash seasoning and black pepper. Place seasoned meat over apples.

Step 3

In a mixing bowl, combine apple juice, brown sugar, and ground ginger. Mix well. Pour apple juice mixture over pork roast and apples. Cover slow cooker and cook on low-heat setting for 10-12 hours.

Pork Chops A La Crock Pot

My family loves this twist on pork chops. – Cottage Grove, Wisconsin

Cut into strips 6-8 boneless porkchops brown quickly in skillet
Place in crock pot
Add Minute Rice ( Instant Rice) 3-4 cups
Add 3/4 recommended water per rice box
1 large can of stewed tomatoes more if preferred
Couple of shakes of chili powder
1 – 2 teaspoons of hot sauce
pinch of salt & pepper
Cook for several hours in crock pot on low
1/2 hour before serving add shredded cheddar cheese to taste

This can be made in a dutch oven prep the same way except add cheese immediately cook in oven at 350 for one hour.

very nice recipe, i served this with horseradish on the side it was great,this is my photo, not my recipe, CCheryl


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1354

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Slow Cooker Pork Roast

You may not normally think to turn to your slow cooker for a large, lean piece of meat, but this dish will definitely change your mind. Pork loin stays super tender and juicy as it cooks, and the sweet and tangy glaze on the outside is incredibly addictive. Don&rsquot skip these essential, flavour-building steps to get the most out of this dish.

This isn&rsquot one of those &ldquodump everything into your slow cooker and walk away&rdquo type of dish. But, it's for good reason! Giving your pork loin a nice, dark sear on the outside helps the meat develop more complex flavours and locks in its juices.


Allowing your pork loin to cook for up to 6 hours (depending on its size) is totally worth it. The final product is tender and delicious, and doesn&rsquot dry out at all. Plus, it&rsquos mostly hands off. Utilise one of those hours to roast some vegetables to serve on the side. We love it with roasted veg, fennel, and red onion.

The best part of this dish has got to be the glaze. Balsamic, soy sauce, brown sugar, and garlic are simmered into a tangy syrup that we want to put on everything. The reduction is basted onto the meat during the last hour of cooking, developing a flavourful crust on the pork.

7 Slow Cooker Pork Recipes

Due to the popularity of Slow Cooker Chicken, I'd like to follow up now with pork, which is another slow cooker favorite. Pork is a staple in our house, especially when we're having a large group of dinner guests. It's a budget-friendly choice that becomes tender and juicy when cooked slowly. Whether you're tired of everything tasting like chicken, or you just need a change of pace, add these slow cooker pork recipes to your meal plan today.

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

CALORIES: 283.6 | FAT: 15.6g | PROTEIN: 25.8g | CARBS: 10.7g | FIBER: 3.4g

Enjoy pulled pork with a tangy BBQ sauce.

CALORIES: 298.2 | FAT: 11.9g | PROTEIN: 32.4g | CARBS: 11.7g | FIBER: 0.7g

A family favorite that takes no time at all--except for in the slow cooker!

CALORIES: 273.5 | FAT: 9.5g | PROTEIN: 31.6g | CARBS: 13.8g | FIBER: 1.5g

CALORIES: 122.2 | FAT: 2g | PROTEIN: 5.8g | CARBS: 20.5g | FIBER: 1.9

CALORIES: 276.2 | FAT: 9.3g | PROTEIN: 37.5g | CARBS: 8.1g | FIBER: 1g

Get extra nutrition and fiber from the cabbage and apples.

CALORIES: 352.2 | FAT: 8.2g | PROTEIN: 37.9g | CARBS: 35.6g | FIBER: 5.6g

Get a taste of summer with this fun recipe. Serve with brown rice.

CALORIES: 391 | FAT: 20.6g | PROTEIN: 39.3g | CARBS: 10.6g | FIBER: 1.4g

Do you have a favorite slow-cooker pork recipe? Which of these looks best to you?

Want more healthy recipes from Chef Meg and fellow SparkPeople members? Be sure to subscribe to SparkPeople's Recipe of the Day email. Click here to sign up!

Slow Cooker Cranberry Pork Roast

  • Author: Kelly McNelis
  • Yield: 4 servings 1 x


Cook fresh or freeze to cook later. I recommend serving the leftover cranberry mixture in the slow cooker with the meat – it’s so yummy! Add some sides of green beans and stuffing and dinner is done.


  • 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)
  • 15oz can whole berry cranberry sauce (or half of this homemade cranberry sauce recipe)
  • 1/4 cup honey
  • 1/4 cup dried minced onion


  1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
  2. Remove bones and shred meat.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork. Remove bones and shred meat.

You can find more easy freezer recipes, tips, and nutritional info in my best-selling freezer eCookbooks.

Slow-roast pork with apples & peppers

Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.

Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.

After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.

How long does pork take in a slow cooker?

The best thing about the slow cooker is that you cook it slowly.

As you're cooking a large joint, it does benefit if you can leave it as long as possible.

If you cook it on hot for the whole time, you're going to overcook the joint, and you won't enjoy it (and will need double-extra gravy!)

What's best is to start it off on hot for 20 minutes, then turn it to low for the rest of the cooking time.

The time to cook your pork will all depend on the size, so be sure to make your own calculation.

Remember, no matter how tempting it is, keep the lid on. This will keep the temperature and humidity consistent.

If you need to cook it quicker, cut your pork in half as they cook faster.


  1. Camren

    Wonderful, very valuable information

  2. Suthleah

    For the life of me, I don't know.

  3. Feige

    Just what is needed, I will participate. Together we can come to the right answer.

  4. Zujinn

    Between us speaking, I would go another by.

Write a message