Slow Cooker Cranberry Balsamic Pork

Ingredients

• 2–3 lb pork loin or pork shoulder
• 1 cup whole berry cranberry sauce (or canned jellied, melted)
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar or honey
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary or thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Add pork
   Place sliced onion in the bottom of the slow cooker. Set pork on top.
2. Make the sauce
   In a bowl, whisk cranberry sauce, balsamic vinegar, brown sugar (or honey), garlic, rosemary, salt, and pepper.
3. Cook
   Pour sauce over the pork.
   Cover and cook:
   • LOW: 7–8 hours
   • HIGH: 4–5 hours
     Until pork is tender and easily shreddable.
4. Serve
   Slice or shred pork and spoon the cranberry balsamic sauce over the top.

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Optional: Thicker Sauce

• Remove pork and whisk 1 tablespoon cornstarch + 2 tablespoons water into the sauce.
• Cook on HIGH for 10–15 minutes until thickened, then return pork.

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Serving Ideas

• Over mashed potatoes or rice
• With roasted vegetables
• On sandwich rolls for cranberry pork sliders

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Tips

• Pork shoulder gives the most tender, juicy result; pork loin slices nicely.
• For extra depth, add a splash of orange juice or a bit of orange zest.
• This dish tastes even better the next day.