Pour cranberry sauce and these 5 ingredients over pork loin into a slow cooker for a tangy-sweet winter dinner you’ll crave again and again

This slow cooker cranberry balsamic pork is one of those throw-it-in-and-go dinners that makes weeknights feel a little bit special without any extra work. I started making a version of this around the holidays when I always seemed to have an extra can of cranberry sauce in the pantry, and it quickly turned into an all-winter staple. The tangy balsamic, sweet-tart cranberries, and savory pork cook down into this gorgeous, glossy sauce that tastes like you fussed for hours—when really, you just poured everything over a pork loin and walked away. It’s perfect for busy days when you want something cozy and homemade, but your schedule says, "Nice try."

This pork is super versatile, which is why I love making it on a Sunday and stretching it into a couple of easy meals. Spoon it over creamy mashed potatoes or garlic mashed cauliflower to soak up all that cranberry-balsamic goodness. It’s also great with buttered egg noodles or simple white rice. For something lighter, pile the shredded pork onto a bed of mixed greens with goat cheese, toasted pecans, and extra dried cranberries for a hearty salad. On leftover night, I like to toast buns and turn the pork into sandwiches with a slice of provolone and a handful of arugula.

Servings: 6 servings

2 1/2 to 3 lb boneless pork loin roast, trimmed

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.

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.