Ingredients
2 1/2 to 3 lb boneless pork loin roast, trimmed
1 (14 oz) can whole berry cranberry sauce
1/3 cup balsamic vinegar
1/4 cup brown sugar, packed
1 teaspoon dried rosemary (or Italian seasoning)
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
Place the pork loin in the bottom of your slow cooker. If one side has more fat, place that side facing up so it bastes the meat as it cooks.
In a medium bowl, add the canned whole berry cranberry sauce, balsamic vinegar, brown sugar, dried rosemary, garlic powder, salt, and pepper. Stir until everything is well combined. It will look a little chunky from the cranberries—that’s perfect.
Pour the cranberry mixture evenly over the top of the raw pork loin in the slow cooker, making sure the meat is mostly covered. Use a spoon to spread the sauce if needed so every bit of pork gets some of that flavor.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the pork is very tender and easily shreds with a fork. (I prefer the LOW setting for a more tender, juicier result.)
Once cooked, transfer the pork to a cutting board and let it rest for 5–10 minutes. Meanwhile, skim off any excess fat from the surface of the sauce in the slow cooker.
Shred the pork with two forks or slice it, depending on your preference. Return the pork to the slow cooker and toss it in the warm cranberry-balsamic sauce until everything is nicely coated.
Taste and adjust seasoning if needed with a pinch more salt or pepper. Serve the pork hot, spooning extra sauce over the top.
Variations & Tips
To keep this recipe flexible for busy weeks, there are a few easy tweaks you can make. If you prefer a less sweet sauce, reduce the brown sugar to 2 tablespoons or skip it entirely and let the cranberry sauce do the work. For more savory depth, add 1 tablespoon of Dijon mustard to the cranberry mixture before pouring it over the pork. You can also swap dried rosemary for dried thyme or a simple Italian seasoning blend—use whatever you already have in the pantry. If you’d rather use pork shoulder or pork butt, that works too; just plan on the higher end of the cook time, as those cuts are a bit fattier and take longer to get fall-apart tender. For a thicker, glossier sauce, remove the cooked pork, turn the slow cooker to HIGH, and whisk in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Let it cook for 5–10 minutes until slightly thickened, then add the pork back in and toss to coat. Leftovers reheat really well and can be turned into sliders, grain bowls, or even a quick flatbread pizza with some goat cheese and red onion on top.