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Cranberry-Pineapple Pork Roast


  • 1 (3 pound) pork roast
  • 1 20 ounce) can crushed pineapple, undrained
  • 1 (1 ounce) packet dry onion soup mix
  • 1 cup dried cranberries
  • 2 tablespoons flour
  • 3 tablespoons water


  1. Place pork roast in a 6-quart slow cooker.
  2. In a medium bowl mix pineapple, dry soup mix and dried cranberries; pour over roast.
  3. Cook on LOW for 8 hours or on HIGH for 4 hours.
  4. Remove roast to serving platter and increase heat to high (if necessary).
  5. Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
  6. To serve, slice roast, whisk pan gravy to blend well and serve with sliced roast.

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