I just made this recipe for the first time today. I saw this recipe and loved it and wanted to try, only to find after getting it going that it had such negative reviews but decided to go with it anyway. I followed the recipe to a T with the exception of adding some pepper and it was excellent! :) My husband and I LOVED it and our daughter did as well. It was tender (falling apart) and FULL of flavor. I used the jellied sauce like the recipe says. When I do pork roasts I tend to poke the meat all over with a fork before putting it in...this may be why mine had a lot of flavor as opposed to the others who tried it. All in all - excellent! Paired with some oven roasted potatoes, delicious! :)
You need to use whole berry cranberry sauce and cut out the cranberry juice. I used juice and jest of 1 whole orange.
This recipe is not what I thought it would be. It didn't really taste very good just a tad like clove and slight sweet taste. I wish it had more sustenance and was seasoned a little more. I will say that its very easy but I was definitely let down and so was my family.
This was easy to make and turned out really good. I used whole cranberry sauce, a bit of orange juice instead of cranberry juice and no added sugar. Put on low in the crock for about 8-9 hrs. and it came out very tender. Not an overpowering taste but just a hint of flavor.
Yum! I tend to take recipes as a jumping off point, so if you are like-minded, here is what I did and it was delish! I started with a thinly sliced sweet onion and a cup or so of white wine. Then I followed the recipe more or less, with whole cranberry sauce and an extra handful of cruising from the cupboard and a sprig or two of rosemary thrown in as well as two crushed clementine oranges and their zest. I served it with fresh biscuits and everyone from age four on seemed very happy. Other than that, I followed the recipe exactly!
Super easy to make! I agree with annnoe that if you want a thicker sauce at the end use less juice & whole berry cranberry sauce. Made for a diabetic with hbp I had a 2.5 lb roast so I doubled everything used cinnamon instead of cloves splenda instead of sugar (12 pkts) left out the salt and added the juice & zest from 1 orange tenderized it by poking holes all over the roast & cooked on high for 4 hrs then down to low for 2. Dad loved it! It was soooo tender just fell apart & bursting with flavor all the way through it! It is on the sweeter side of things so be sure to be in the mood for fruity flavor.
I followed the recipe and everyone loved it. The gravy/sauce is delicious!
I had leftover homemade cranberry sauce from Thanksgiving and a small pork loin roast that I defrosted from the freezer. I didn't have cranberry juice though so I substituted it with the equivalent amount of water plus about a quarter cup of dried cranberries. Be sure to taste test the sauce while adding the sugar (cranberry sauces can be quite sweet) and check for doneness before the slow cooker's scheduled quit time. Mine was done in 4 rather than 6 hours.. My cranberry pork dish turned out great -- tender and delicious.
Not what we were expecting. The cranberry flavor gets lost while cooking.
