This 5-ingredient slow cooker pork supper is the kind of easy meal that saves a busy weeknight and still feels special enough for a family dinner. Using a raw pork sirloin roast and just a handful of pantry-friendly ingredients, it cooks low and slow until tender and flavorful, with cozy holiday-style flavors that make it a wonderful pre-Thanksgiving meal when you want comfort without roasting a whole bird.
Serve this pork with mashed potatoes, buttered noodles, or stuffing to soak up the savory juices, and add a simple green vegetable like roasted green beans, peas, or steamed broccoli on the side. For a more holiday-style table, cranberry sauce and warm dinner rolls make this supper feel extra inviting.
5-Ingredient Slow Cooker Pre-Thanksgiving Supper
Servings: 6
Ingredients
1 raw pork sirloin roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can whole berry cranberry sauce, 14 ounces
1 cup chicken broth
1 bag frozen cut green beans, 12 to 16 ounces
Directions
1. Place the raw pork sirloin roast in the bottom of the slow cooker.
2. Sprinkle the onion soup mix evenly over the roast, then spoon the cranberry sauce on top and pour the chicken broth around the sides.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the pork is tender and reaches a safe internal temperature.
4. About 30 minutes before serving, scatter the frozen green beans around the roast, cover again, and continue cooking until the beans are hot and tender.
5. Transfer the pork to a cutting board, slice or shred as desired, then serve with the green beans and spoon the flavorful juices over everything.
Variations & Tips
For a sweeter holiday flavor: Swap the chicken broth for apple juice or use half broth and half apple juice for a sweeter, more festive sauce that kids often enjoy.
For picky eaters: Serve the pork sliced very thin and keep the sauce on the side so everyone can add as much or as little as they like. This is also a nice way to tuck the pork into slider buns or serve it over noodles.
To add more vegetables: Baby carrots or thick onion wedges can go into the slow cooker at the beginning with the roast. If you do that, keep the green beans for the end so they stay bright and tender.
For easier slicing: Let the roast rest for 10 minutes before cutting. If the pork is extra tender and wants to fall apart, simply shred it and spoon the juices over the top for a more rustic supper.