My idea of a good slow cooker recipe is one that goes together quickly with not too many ingredients yet still tastes great! This Cranberry Pork Roast fits that description well. I have even used a pork leg roast (fairly lean and not the most tender cut) with great results – just cooking it a little longer. The cranberry sauce is not too sweet in the gravy and goes well with the pork.
Resting the meat allows you to more easily cut the pork into slices. You need a really sharp knife or an electric knife to get neat slices. Do make sure to cut across the grain – you should not see long strands of meat. This may be harder to see on a pork sirloin or leg roast.
Leftovers reheat well. Slice any leftover roast and pour any remaining gravy over the top in a casserole or baking dish. Refrigerate until needed then pour 2 or 3 tablespoons of chicken broth or water around the dish and reheat, covered, about 45 minutes at 350 F. Storing and reheating the pork in the gravy prevents drying out of the meat.
After our second meal, we still had leftover roast but not much gravy. The final leftovers will be great served in a bun with a green salad or coleslaw on the side.