Juicy Christmas Cranberry Pork Roast
Ingredients
3 pounds beef roast or pork shoulder
We decided on doing a pork roast, thinking it would pair best with the cranberry, but I think a beef roast would also be tasty! You could even do a turkey if you wanted.
1-1/2 cups cranberry sauce (homemade or 14-ounce canned)
1 packet dry onion soup mix
4 tablespoons butter
1 cup cranberries (fresh or frozen)
2 jalepeños (optional)
Thyme, rosemary, and sage can also be used
Step 1: Prepare your ingredients
Chop your jalapeños if you choose to incorporate them
Step 2: Throw it all in
Chuck in your meat first, then just toss everything else in and mix it all up a bit. Make sure the roast is covered.
Step 3: Slow Cook the Roast
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 4 hours, until the meat becomes tender and capable of falling apart with ease. Then go about your day (the best part)!
Step 4: Shred and Serve
Once the roast is cooked to tender perfection, carefully shred the meat using two forks.
Serve the shredded meat with its rich sauce poured on top. You can serve it on top of mashed potatoes if you’d like, maybe a garlic or cheesy mash.
However, we chose to make slider with them! We grabbed some pretzel buns and smoked Gouda on the way home from work. Once we got home we put the Gouda on the bottom half of the buns and broiled them for just 5 minutes. They were delicious! And definitely a repeat for us during the holidays.
Step 5: Pair with Wine
My palette prefers sweeter wines and my fiancé prefers dry wines. Therefore, I chose to pair this dish with Fruition and Dylan drank Bourbon Barrel Sangiovese.
The roast has lots of sweetness to it from the cranberry sauce that toned down the baking-spice-sweet Fruition and left more fruit-forward notes. Maybe it was the dish itself, but I was perceiving more cranberry notes in the wine after pairing it.
The Bourbon Barrel Sangiovese was flattered with the dish by highlighting its smokey flavors. I wasn’t sure about pairing pork with a bold dry red. However, the Sangiovese is lighter bodied than some Kiepersol’s other reds and the depths of both the dish and the wine matched beautifully.
Carrie Miller is Kiepersol's
Social Media & Community Specialist.