Slow Cooker Cranberry Fig Pork Recipes

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Steps:

• Heat a skillet over medium-high heat. Sear pork chops in the hot skillet until lightly browned, about 1 minute per side. Transfer seared pork chops to the slow cooker.
• Combine cranberries, figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and rosemary in a saucepan; bring to a boil. Pour cranberry mixture over pork chops.
• Cook on High for 4 hours.

Steps:

• Place pork into slow cooker.
• Mix together cranberry sauce, sugar, wine, mustard and cloves and pour over pork.
• Cover and cook on low for 8 to 10 hours.
• When pork is cooked, remove it from slow cooker and keep warm.
• In a sauce pan, whisk together the corn starch and water. Slowly add the remaining cranberry mixture to the sauce pan and cook over medium heat until thick and bubbly.
• Serve cranberry mixture with pork.

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a slow cooker.
• Combine the cranberry sauce, sugar, cranberry juice, mustard pepper and cloves; pour over roast.
• Cover and cook on low for 6-8 hours or until a meat thermometer reads 160. Remove roast and keep warm.
• In a saucepan, combine cornstarch and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.