Crockpot Cranberry Orange Pork Roast for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is placed on a stable, heat-resistant surface. Have all ingredients measured and ready, especially the orange juice, to ensure a quick assembly.

If the pork shoulder is larger than the slow cooker, it may be necessary to cut it into two large chunks, which will also help it cook more evenly. Ensure the egg noodles or preferred side dish are prepared separately so they are ready to serve as soon as the pork has finished resting.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw pork shoulder into the bottom of a clean, dry slow cooker. Ensure the meat is positioned centrally to allow for even cooking.
   Look for Pork is positioned at the bottom of the cooker.
   Tip Trim excess fat from the pork shoulder if desired before placing it in the cooker.

At this phase, the pork is resting at the bottom of the slow cooker, topped with the cranberry sauce, onion soup mix, and orange juice. Ensure the ingredients are distributed evenly across the surface of the meat before closing the lid to begin the long cooking process.

Slow cooking period

2. 2Add the glaze ingredients
   Spoon the whole berry cranberry sauce over the top of the pork roast. Sprinkle the onion soup mix evenly over the cranberry sauce, then pour the orange juice over the entire mixture.
   Look for Ingredients are layered and liquids are poured over the top.
   Tip Pouring the orange juice around the edges ensures the bottom of the roast remains moist.

During this phase, the kitchen will begin to smell savory and sweet as the juices combine. The pork is undergoing a transformation where the proteins are becoming tender.

The slow cooker should remain covered and undisturbed throughout this time to maintain the consistent internal temperature required for safe and effective cooking.

Shredding and serving

3. 3Cook and serve
   Cover and cook on low for 8 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the slow cooker. Allow the roast to rest for at least 10 minutes before shredding with two forks.
   Look for Pork is tender and shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve the shredded pork over cooked egg noodles to soak up the remaining cranberry orange glaze.

The final phase involves checking the internal temperature of the pork and letting it rest. Once the meat is shredded, it should be glistening with the thickened cranberry orange glaze. Check that the sauce has achieved the desired consistency before serving the pork over your chosen side dish.

Common mistakes

A common mistake is opening the lid of the slow cooker frequently during the cooking process. Each time the lid is lifted, heat escapes and the cooking time increases significantly. Only open the cooker when it is time to check for doneness.

Another error is failing to trim excessive surface fat, which can result in an overly greasy sauce. While some fat is necessary for flavor, removing large, thick layers will yield a cleaner, more balanced final flavor for the glaze.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and the meat pulls apart easily with the gentle pressure of two forks. The glaze should be glossy and thickened, coating the meat thoroughly.

Always use a meat thermometer inserted into the thickest part of the roast to ensure it has reached the safe temperature, and remember to let the meat rest for at least 10 minutes to allow the juices to redistribute for maximum tenderness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest