This old-fashioned slow cooker pork recipe turns a handful of pantry and freezer staples into a sweet-savory dinner with almost no prep. Using sliced jellied cranberry sauce gives the dish its distinctly vintage character, melting into a glossy sauce as the pork cooks low and slow. It is the kind of practical Midwestern weeknight meal that feels a little nostalgic while still delivering big flavor from just five ingredients.
Serve this cranberry pork over mashed potatoes, buttered egg noodles, or rice so none of the sauce goes to waste. On the side, simple green beans, roasted carrots, or a crisp salad balance the richness nicely, and a spoonful of the extra sauce over the vegetables ties the whole plate together.
5-Ingredient Slow Cooker Vintage Cranberry Pork
Servings: 6
Ingredients
2 to 2 1/2 pounds boneless pork loin roast
1 can (14 ounces) jellied cranberry sauce, sliced thick
1 packet (1 ounce) dry onion soup mix
1/2 cup chicken broth
1 tablespoon Dijon mustard
Directions
1. Lightly grease the slow cooker crock if desired. Arrange the thick slices of jellied cranberry sauce across the bottom of the slow cooker.
2. Place the pork loin roast on top of the cranberry sauce. Sprinkle the dry onion soup mix evenly over the pork, then pour in the chicken broth and spread the Dijon mustard over the top as best you can.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is very tender and reaches a safe internal temperature.
4. Transfer the pork to a cutting board and let it rest for 5 to 10 minutes. Stir the sauce in the slow cooker until smooth, then slice or shred the pork and return some of it to the sauce, or spoon the sauce over the top when serving.
5. Serve hot with mashed potatoes, rice, or noodles, with plenty of the cranberry sauce over each portion.
Variations & Tips
Use pork tenderloin: If pork tenderloin is what you have, it will work, but check it earlier because it cooks faster and can dry out more easily than pork loin. Start checking for doneness around the 2 1/2 to 3 hour mark on high.
Sauce texture: Jellied cranberry sauce melts down into a smoother, more uniform sauce than whole-berry cranberry sauce. If you want a little more body at the end, leave the lid off for a few minutes after cooking and let the sauce thicken slightly before serving.
Add a savory note: A clove of minced garlic or a splash of apple cider vinegar can deepen the flavor without changing the easy character of the dish. Either addition helps balance the sweetness of the cranberry sauce.
Make it freezer-friendly: Leftover pork reheats well with extra sauce. Store sliced pork and sauce together so the meat stays moist, then warm gently on the stovetop or in the microwave.
Best serving idea: This is especially good with mashed potatoes because the cranberry-onion sauce acts almost like a built-in gravy. If you are serving guests, garnish the platter with a little chopped parsley for a fresher look.